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

Vista sencilla de ítem
dc.contributor.authorSuarez M, Héctorspa
dc.contributor.authorJiménez T, Álvarospa
dc.contributor.authorDíaz M, Consuelospa
dc.date.accessioned2014-09-20 00:00:00
dc.date.accessioned2022-06-17T20:08:39Z
dc.date.available2014-09-20 00:00:00
dc.date.available2022-06-17T20:08:39Z
dc.date.issued2014-09-20
dc.format.mimetypeapplication/pdfspa
dc.identifier.doi10.21897/rmvz.84
dc.identifier.eissn1909-0544
dc.identifier.issn0122-0268
dc.identifier.urihttps://repositorio.unicordoba.edu.co/handle/ucordoba/5296
dc.identifier.urlhttps://doi.org/10.21897/rmvz.84
dc.language.isospaspa
dc.publisherUniversidad de Córdobaspa
dc.relation.bitstreamhttps://revistamvz.unicordoba.edu.co/article/download/84/153
dc.relation.citationeditionNúm. 3 , Año 2014 : Revista MVZ Córdoba Volumen 19(3) Septiembre-Diciembre 2014spa
dc.relation.citationendpage4225
dc.relation.citationissue3spa
dc.relation.citationstartpage4214
dc.relation.citationvolume19spa
dc.relation.ispartofjournalRevista MVZ Córdobaspa
dc.relation.referencesPopova M, P., Bankova V, S., Bogdanov S, Tsvetkova I, Naydenski C, Marcazzan G, Luigi, et al. Chemical characteristics of poplar type propolis of different geographic origin. Apidologie 2007;38(3):306. http://dx.doi.org/10.1051/apido:2007013spa
dc.relation.referencesBankova V. Recent trends and important developments in propolis research. J Evid Based Complementary Altern Med 2005;2(1):29-32. http://dx.doi.org/10.1093/ecam/neh059spa
dc.relation.referencesCastaldo S, Capasso F. Propolis, an old remedy used in modern medicine. Fitoterapia 2002;73:S1-S6. http://dx.doi.org/10.1016/S0367-326X(02)00185-5spa
dc.relation.referencesSilici S, Kutluca S. Chemical composition and antibacterial activity of propolis collected by three different races of honeybees in the same region. J Ethnopharmacol 2005;99(1):69-73. http://dx.doi.org/10.1016/j.jep.2005.01.046spa
dc.relation.referencesDrago L, De Vecchi E, Nicola L, Gismondo M. In vitro antimicrobial activity of a novel propolis formulation (Actichelated propolis). J Appl Microbiol 2007;103(5):1914-21. http://dx.doi.org/10.1111/j.1365-2672.2007.03421.xspa
dc.relation.referencesSawaya AC, Souza KS, Marcucci MC, Cunha I, Shimizu MT. Analysis of the composition of Brazilian propolis extracts by chromatography and evaluation of their In vitro activity against gram-positive bacteria. Braz J Microbiol 2004;35(1-2):104-9. http://dx.doi.org/10.1590/S1517-83822004000100017spa
dc.relation.referencesErkmen O, Özcan MM. Antimicrobial effects of Turkish propolis, pollen, and laurel on spoilage and pathogenic food-related microorganisms. J Med Food 2008;11(3):587-92. http://dx.doi.org/10.1089/jmf.2007.0038spa
dc.relation.referencesCho J, Kim Y, Kwon M. Antibacterial effects of propolis extracts on pathogenic bacteria. J East Asian Soc Dietary Life 2005(15:4):57-64.spa
dc.relation.referencesTosi EA, Ré E, Ortega ME, Cazzoli AF. Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids. Food Chem 2007;104(3):1025-9. http://dx.doi.org/10.1016/j.foodchem.2007.01.011spa
dc.relation.referencesMascheroni E, Guillard V, Nalin F, Mora L, Piergiovanni L. Diffusivity of propolis compounds in Polylactic acid polymer for the development of anti-microbial packaging films. J Food Eng 2010;98(3):294-301. http://dx.doi.org/10.1016/j.jfoodeng.2009.12.028spa
dc.relation.referencesKalogeropoulos N, Konteles SJ, Troullidou E, Mourtzinos I, Karathanos VT. Chemical composition, antioxidant activity and antimicrobial properties of propolis extracts from Greece and Cyprus. Food Chem 2009;116(2):452-61. http://dx.doi.org/10.1016/j.foodchem.2009.02.060spa
dc.relation.referencesCertificación ICdNTy. Norma técnica Colombiana NTC 1443. Productos de la pesca y acuicultura. Pescado entero, medallones y trozos, refrigerados o congelados. 2009.spa
dc.relation.referencesCertificación ICdNTy. Norma Técnica Colombiana. NTC 1325. Industrias alimentarias. Productos cárnicos procesados no enlatados. Icontec Bogotá D.C; 2008.spa
dc.relation.referencesChaillou LL, Nazareno MA. Bioactivity of propolis from Santiago del Estero, Argentina, related to their chemical composition. Lebenson Wiss Technol. 2009;42(8):1422-7. http://dx.doi.org/10.1016/j.lwt.2009.03.002spa
dc.relation.referencesMohammadzadeh S, Shariatpanahi M, Hamedi M, Ahmadkhaniha R, Samadi N, Ostad SN. Chemical composition, oral toxicity and antimicrobial activity of Iranian propolis. Food Chem 2007;103(4):1097-103. http://dx.doi.org/10.1016/j.foodchem.2006.10.006spa
dc.relation.referencesPalomino García LR, Martínez Galán JP, García Pajón CM, Gil González JH, Durango Restrepo DL. Caracterización fisicoquímica y actividad antimicrobiana del propóleos en el Municipio de la Unión (Antioquia, Colombia). Rev Fac Nal Agr Medellín 2010; 63(1):5373-83.spa
dc.relation.referencesBrehm-Stecher B, Johnson E. Sensitization of Staphylococcus aureus and Escherichia coli to antibiotics by the sesquiterpenoids nerodiol, farnesol, bisabolol and apritone. Antimicrob Agents Chemother 2003;47(10):3357-60. http://dx.doi.org/10.1128/AAC.47.10.3357-3360.2003spa
dc.relation.referencesKim Y-H, Chung H-J. The effects of Korean propolis against foodborne pathogens and transmission electron microscopic examination. N Biotechnol 2011;28(6):713-8. http://dx.doi.org/10.1016/j.nbt.2010.12.006spa
dc.relation.referencesMelliou E, Stratis E, Chinou I. Volatile constituents of propolis from various regions of Greece–Antimicrobial activity. Food Chem 2007;103(2):375-80. http://dx.doi.org/10.1016/j.foodchem.2006.07.033spa
dc.relation.referencesBoyanova L, Kolarov R, Gergova G, Mitov I. In vitro activity of Bulgarian propolis against 94 clinical isolates of anaerobic bacteria. Anaerobe 2006;12(4):173-7. http://dx.doi.org/10.1016/j.anaerobe.2006.06.001spa
dc.relation.referencesDa Silva JFM, De Souza MC, Matta SR, De Andrade MR, Vidal FVN. Correlation analysis between phenolic levels of Brazilian propolis extracts and their antimicrobial and antioxidant activities. Food Chemistry 2006; 99(3):431-5. http://dx.doi.org/10.1016/j.foodchem.2005.07.055spa
dc.relation.referencesChoi Y, Noh D, Cho S, Suh H, Kim K, Kim J. Antioxidant and antimicrobial activities of propolis from several regions of Korea. Lebenson Wiss Technol 2006;39(7):756-61. http://dx.doi.org/10.1016/j.lwt.2005.05.015spa
dc.relation.referencesHaš&cčík P, Garlík J, Elimam IOE, Kačániová M, Pochop J, Bobko M, et al. Sensory quality of poultry meat after propolis application. J Microbiol Biotechnol Food Sci 2011; 2:172-186.spa
dc.relation.referencesSuárez Mahecha H, Pardo Carrasco SC, Cortés Rodríguez M. Calidad físico-química y atributos sensoriales de filetes sajados biopreservados de cachama, empacados al vacío bajo refrigeración. Rev Colom Cienc Pecu 2009: 21(3):330-339.spa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.coarhttp://purl.org/coar/access_right/c_abf2spa
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/spa
dc.sourcehttps://revistamvz.unicordoba.edu.co/article/view/84spa
dc.subjectCachamaspa
dc.subjectethanol extractsspa
dc.subjectmicroorganismsspa
dc.subjectpreservationspa
dc.subjectPiaractus braquipomusspa
dc.titleDetermination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigerationspa
dc.title.translatedDetermination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigerationeng
dc.typeArtículo de revistaspa
dc.typeJournal articleeng
dc.type.coarhttp://purl.org/coar/resource_type/c_6501spa
dc.type.coarhttp://purl.org/coar/resource_type/c_6501spa
dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/articlespa
dc.type.redcolhttp://purl.org/redcol/resource_type/ARTREFspa
dc.type.versioninfo:eu-repo/semantics/publishedVersionspa
dspace.entity.typePublication
Archivos
Colecciones
HAJ. Revista MVZ