Effect of nitrite and propolis preservative on volatile basic nitrogen changes in meat products

Area of Science:

• Food Science
• Food Preservation
• Natural Products Chemistry

Background:

• Chemical preservatives are widely used in meat products.
• Concerns exist regarding the safety and side effects of synthetic preservatives.
• Natural alternatives like propolis are being explored for their antimicrobial and antioxidant properties.

Purpose of the Study:

• To evaluate the efficacy of different propolis extracts (EEP, WEP, DREEP) as natural preservatives in pork meat products.
• To compare the preservative effect of propolis extracts with a synthetic preservative (potassium sorbate).
• To determine the influence of storage temperature on the effectiveness of these preservatives.

Main Methods:

• Pork meat samples were treated with ethanol extracted propolis (EEP), water extracted propolis (WEP), dried residue of ethanol extracted propolis (DREEP), and potassium sorbate (PS).
• Samples were stored for 8 weeks at controlled temperatures (4, 10, and 20°C).
• Volatile basic nitrogen (VBN) levels were measured at regular intervals (0, 2, 4, and 8 weeks) to assess spoilage.

Main Results:

• The 0.3% EEP treatment resulted in the lowest VBN values in pork sausages after 8 weeks of storage at 4°C.
• EEP demonstrated superior preservation compared to potassium sorbate (PS), indicated by lower VBN levels.
• All tested propolis extracts (EEP, WEP, DREEP) showed potential as effective preservatives, outperforming or matching synthetic options under specific conditions.

Conclusions:

• Ethanol extracted propolis (EEP) is a highly effective natural preservative for pork meat products, outperforming potassium sorbate.
• Propolis extracts (EEP, WEP, DREEP) can serve as viable natural alternatives to synthetic chemical preservatives in meat.
• The use of natural propolis extracts in pork products can contribute to enhanced food safety and potentially human health benefits due to their natural origin.