Normal view MARC view ISBD view

Chemical composition and active components of Egyptian honeybee propolis as a natural substances for preservation of bastarami [electronic resource].

By:

Hemeida, H. H

Contributor(s):

Kobeasy, M. I. M

Language: English Summary language: Arabic Description: p.3747-3764Other title:

التركيب الكيماوي والمركبات الفعالة فى صمغ نحل العسل(البروبوليس) المصري واستخدامها كمواد طبيعية فى حفظ البسطرمة [Added title page title]

Uniform titles:

Mansoura University journal of agricultural sciences, 2003 v. 28 (5) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Mansoura University Journal of Agricultural Sciences 2003.v.28(5)Summary: 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.

Average rating: 0.0 (0 votes)

No physical items for this record

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.

There are no comments on this title.

to post a comment.