Chemical composition and active components of Egyptian honeybee propolis as a natural substances for preservation of bastarami
Hemeida, H. H.
Chemical composition and active components of Egyptian honeybee propolis as a natural substances for preservation of bastarami [electronic resource]. التركيب الكيماوي والمركبات الفعالة فى صمغ نحل العسل(البروبوليس) المصري واستخدامها كمواد طبيعية فى حفظ البسطرمة - p.3747-3764.
Includes reference.
Propolis is a natural product collected by honeybee workers; it has been reported to have antimicrobial and antioxidant effect. Samples of bee propolis were obtained from the Dept. of Economic Entomology & Pestisicides, Fac. of Agric., Cairo Univ.,Egypt.Chemical composition and active components were evaluated. The effect of adding water extract of propolis (WEP) on the physico-chemical, microbiological quality and organoleptic properties of prepared bastarami samples with different (WEP) levels were studied.Longissimus dorsi(LD)muscles of fresh beef meat was used for preparation bastarami samples, which were treated with different concentration of (WEP) 2,4,6 and 8 % during processing, then stored at 6 ± 1"C for 0, 2, 4'. 8 and 12 weeks storage, immediately after maturation.
Summary in Arabic.
Honeybee.
Meat products.
Chemical composition and active components of Egyptian honeybee propolis as a natural substances for preservation of bastarami [electronic resource]. التركيب الكيماوي والمركبات الفعالة فى صمغ نحل العسل(البروبوليس) المصري واستخدامها كمواد طبيعية فى حفظ البسطرمة - p.3747-3764.
Includes reference.
Propolis is a natural product collected by honeybee workers; it has been reported to have antimicrobial and antioxidant effect. Samples of bee propolis were obtained from the Dept. of Economic Entomology & Pestisicides, Fac. of Agric., Cairo Univ.,Egypt.Chemical composition and active components were evaluated. The effect of adding water extract of propolis (WEP) on the physico-chemical, microbiological quality and organoleptic properties of prepared bastarami samples with different (WEP) levels were studied.Longissimus dorsi(LD)muscles of fresh beef meat was used for preparation bastarami samples, which were treated with different concentration of (WEP) 2,4,6 and 8 % during processing, then stored at 6 ± 1"C for 0, 2, 4'. 8 and 12 weeks storage, immediately after maturation.
Summary in Arabic.
Honeybee.
Meat products.