Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage

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dc.contributor.authorCoban, Mehmet Zulfu
dc.contributor.authorCoban, Ozlem Emir
dc.contributor.authorFadiloglu, Eylem Ezgi
dc.date.accessioned2026-08-12T17:05:26Z
dc.date.issued2019
dc.departmentFırat Üniversitesi
dc.description.abstractThis study aimed to determine the effect of propolis extract on quality of liquid smoked carp (Cyprinus carpio) sausage stored at 2 degrees 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.
dc.identifier.doi10.1080/10498850.2019.1665604
dc.identifier.endpage966
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue9
dc.identifier.orcid0000-0002-7887-298X
dc.identifier.orcid0000-0003-1388-0740
dc.identifier.scopus2-s2.0-85074280971
dc.identifier.scopusqualityQ2
dc.identifier.startpage960
dc.identifier.urihttps://doi.org/10.1080/10498850.2019.1665604
dc.identifier.urihttps://hdl.handle.net/11508/49119
dc.identifier.volume28
dc.identifier.wosWOS:000486808500001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Aquatic Food Product Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260511
dc.subjectCommon carp (C
dc.subjectcarpio)
dc.subjectliquid smoked fish sausage
dc.subjectpropolis
dc.subjectquality
dc.titleMicrobiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage
dc.typeArticle

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