THE EFFECT OF PROPOLIS AND FROZEN STORAGE

ON THE QUALITY OF SILVER CARP

(HYPOPHTHALMICHTHYS MOLITRIX) BURGER

El-Said A. El-Daly1 and Samya I. A. Hassanin2

 1-  Meat Hygiene Department, Faculty of Vet. Medicine Zagazig University

2- Processing and Quality Control Department, Central Laboratory for Aquaculture Research, Agricultural Research Center, Egypt

Received 5/ 1/ 2010 Accepted 25/ 1/ 2010

Abstract

This investigation was done to determine the quality changes in fish burger, which were prepared from fresh fillets of silver carp (Hypophthalmichthys molitrix). Natural honey bees product (propolis) was added in different levels: 0.2%, 0.3% and 0.4% in addition to control burger without adding propolis ethanol extract (PEE) to study the effect of adding propolis on quality attributes of fish
burger.

The chemical compositions and some physico-chemical properties as well as microbiological and sensory changes were evaluated during frozen storage at -20±1ºC
for 3 month.

The results showed that addition of propolis ethanol extract (PEE) as a natural food additive at level 0.4% had a good treatment to improve the quality
and accordingly increase the shelf-life of fish
burger.

Keywords: propolis,
silver carp burger, quality changes.