Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage |
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| Authors: | Mehmet Zülfü Çoban Eylem Ezgi Fadilo?lu |
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| Institution: | 1. Keban Vocational Schools, F?rat University, Keban, Turkey https://orcid.org/0000-0002-5645-5456;2. Department of Gastronomy an Culinary Arts, School of Applied Sciences, Ya?ar University, ?zmir, Turkey |
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| Abstract: | This study aimed to determine the effect of propolis extract on quality of liquid smoked carp (Cyprinus carpio) sausage stored at 2°C for 9 weeks. Carp sausages were separated into three groups: control group, without propolis extract; second group, with 1% (w/w) propolis extract added; and third group, with 2% (w/w) propolis extract added. Propolis extract added carp sausages showed lower total volatile basic nitrogen (TVB-N) value, peroxide value (PV), and free fatty acid (FFA) content compared to control during the storage period. During 9 weeks of storage, propolis extract added carp sausages showed significantly lower total aerobic mesophilic bacteria (TAMB) and psychrophilic bacteria count (PBC) than those of control samples (p < .05). Yeast and mold were not detected in all fish sausages throughout the storage period. |
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| Keywords: | Common carp (C carpio) liquid smoked fish sausage propolis quality |
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![ORCID Icon]({"type":"image","src":"/templates/jsp/images/orcid.png"} "ORCID Icon")
https://orcid.org/0000-0002-5645-5456;2. Department of Gastronomy an Culinary Arts, School of Applied Sciences, Ya?ar University, ?zmir, Turkey