Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage
| dc.contributor.author | Mehmet Zülfü Çoban | |
| dc.contributor.author | Özlem R. Emir Çoban | |
| dc.contributor.author | Eylem Ezgi Fadıloğlu | |
| dc.date.accessioned | 2025-10-06T17:51:13Z | |
| dc.date.issued | 2019 | |
| dc.description.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. © 2019 Elsevier B.V. All rights reserved. | |
| dc.identifier.doi | 10.1080/10498850.2019.1665604 | |
| dc.identifier.issn | 15470636, 10498850 | |
| dc.identifier.issn | 1049-8850 | |
| dc.identifier.issn | 1547-0636 | |
| dc.identifier.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85074280971&doi=10.1080%2F10498850.2019.1665604&partnerID=40&md5=22b8d7d5d21b7235c5459071e47e1c98 | |
| dc.identifier.uri | https://gcris.yasar.edu.tr/handle/123456789/9354 | |
| dc.language.iso | English | |
| dc.publisher | Taylor and Francis Inc. 325 Chestnut St Suite 800 Philadelphia PA 19106 | |
| dc.relation.ispartof | Journal of Aquatic Food Product Technology | |
| dc.source | Journal of Aquatic Food Product Technology | |
| dc.subject | Common Carp (c. Carpio), Liquid Smoked Fish Sausage, Propolis, Quality, Aerobic Bacteria, Fish, Food Storage, Image Quality, Meats, Smoke, Volatile Fatty Acids, Common Carp, Mesophilic Bacteria, Natural Extracts, Physico-chemical Quality, Propolis, Psychrophilic Bacteria, Smoked Fishes, Total Volatile Basic Nitrogens, Extraction | |
| dc.subject | Aerobic bacteria, Fish, Food storage, Image quality, Meats, Smoke, Volatile fatty acids, Common carp, Mesophilic bacteria, Natural extracts, Physico-chemical quality, propolis, Psychrophilic bacteria, Smoked fishes, Total volatile basic nitrogens, Extraction | |
| dc.title | Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage | |
| dc.type | Article | |
| dspace.entity.type | Publication | |
| gdc.bip.impulseclass | C5 | |
| gdc.bip.influenceclass | C5 | |
| gdc.bip.popularityclass | C4 | |
| gdc.coar.type | text::journal::journal article | |
| gdc.collaboration.industrial | false | |
| gdc.description.endpage | 966 | |
| gdc.description.startpage | 960 | |
| gdc.description.volume | 28 | |
| gdc.identifier.openalex | W2974828460 | |
| gdc.index.type | Scopus | |
| gdc.oaire.diamondjournal | false | |
| gdc.oaire.impulse | 3.0 | |
| gdc.oaire.influence | 2.7216795E-9 | |
| gdc.oaire.isgreen | true | |
| gdc.oaire.popularity | 7.1518436E-9 | |
| gdc.oaire.publicfunded | false | |
| gdc.oaire.sciencefields | 0301 basic medicine | |
| gdc.oaire.sciencefields | 0303 health sciences | |
| gdc.oaire.sciencefields | 03 medical and health sciences | |
| gdc.openalex.collaboration | National | |
| gdc.openalex.fwci | 0.6042 | |
| gdc.openalex.normalizedpercentile | 0.72 | |
| gdc.opencitations.count | 9 | |
| gdc.plumx.facebookshareslikecount | 1 | |
| gdc.plumx.mendeley | 17 | |
| gdc.plumx.scopuscites | 12 | |
| oaire.citation.endPage | 966 | |
| oaire.citation.startPage | 960 | |
| person.identifier.scopus-author-id | Çoban- Mehmet Zülfü (56699859100), Emir Çoban- Özlem R. (36482880400), Fadıloğlu- Eylem Ezgi (57202072828) | |
| publicationissue.issueNumber | 9 | |
| publicationvolume.volumeNumber | 28 | |
| relation.isOrgUnitOfPublication | ac5ddece-c76d-476d-ab30-e4d3029dee37 | |
| relation.isOrgUnitOfPublication.latestForDiscovery | ac5ddece-c76d-476d-ab30-e4d3029dee37 |