Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration

Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration

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Objective: To determine the ability of propolis preservative cachama fillets during refrigerated storage. Materials and method. Ethanol extracts of propolis (EEP) were used in cachama fillets. The treatments included: i) 96% ethanol alcohol as the control; ii) 0.8% EEP; iii) 1.2% EEP; and iv) liquid...

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Bibliographic Details
Main Authors: Héctor Suarez M., Álvaro Jiménez T., Consuelo Díaz M.
Format: Article
Language:English
Published: Universidad de Cordoba 2014-09-01
Series:Revista MVZ Cordoba
Subjects:
ethanol extracts
microorganisms
preservation
Cachama
Piaractus braquipomus
Online Access:http://revistas.unicordoba.edu.co/revistamvz/mvz-193/v19n3a03.pdf

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