Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage
| dc.contributor.author | Mehmet Zulfu Coban | |
| dc.contributor.author | Ozlem Emir Coban | |
| dc.contributor.author | Eylem Ezgi Fadiloglu | |
| dc.contributor.author | Coban, Ozlem Emir | |
| dc.contributor.author | Emir Çoban, Özlem | |
| dc.contributor.author | Çoban, Mehmet Zülfü | |
| dc.contributor.author | Fadiloğlu, Eylem Ezgi | |
| dc.date | OCT 21 | |
| dc.date.accessioned | 2025-10-06T16:20:39Z | |
| 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 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.doi | 10.1080/10498850.2019.1665604 | |
| dc.identifier.issn | 1049-8850 | |
| dc.identifier.issn | 1547-0636 | |
| dc.identifier.scopus | 2-s2.0-85074280971 | |
| dc.identifier.uri | http://dx.doi.org/10.1080/10498850.2019.1665604 | |
| dc.identifier.uri | https://gcris.yasar.edu.tr/handle/123456789/6494 | |
| dc.identifier.uri | https://doi.org/10.1080/10498850.2019.1665604 | |
| dc.language.iso | English | |
| dc.publisher | TAYLOR & FRANCIS INC | |
| dc.relation.ispartof | Journal of Aquatic Food Product Technology | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.source | JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | |
| dc.subject | Common carp (C, carpio), liquid smoked fish sausage, propolis, quality | |
| dc.subject | ANTIMICROBIAL ACTIVITIES, FISH SAUSAGE, ANTIOXIDANT | |
| dc.subject | Common Carp (C. Carpio) | |
| dc.subject | Propolis | |
| dc.subject | Common Carp (C | |
| dc.subject | Liquid Smoked Fish Sausage | |
| dc.subject | Carpio) | |
| dc.subject | Quality | |
| 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.author.id | FADILOĞLU, EYLEM EZGİ/0000-0002-7887-298X | |
| gdc.author.id | EMİR ÇOBAN, Özlem/0000-0003-1388-0740 | |
| gdc.author.scopusid | 57202072828 | |
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| gdc.author.wosid | FADILOĞLU, EYLEM EZGİ/AAM-1136-2020 | |
| gdc.author.wosid | EMİR ÇOBAN, Özlem/V-8929-2018 | |
| gdc.author.wosid | Coban, Mehmet/V-9053-2018 | |
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| gdc.description.department | ||
| gdc.description.departmenttemp | [Coban, Mehmet Zulfu] Firat Univ, Keban Vocat Sch, Keban, Turkey; [Coban, Ozlem Emir] Firat Univ, Fac Fisheries, TR-23119 Elazig, Turkey; [Fadiloglu, Eylem Ezgi] Yasar Univ, Sch Appl Sci, Dept Gastron Culinary Arts, Izmir, Turkey | |
| gdc.description.endpage | 966 | |
| gdc.description.issue | 9 | |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| gdc.description.startpage | 960 | |
| gdc.description.volume | 28 | |
| gdc.description.woscitationindex | Science Citation Index Expanded | |
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| gdc.virtual.author | Fadiloğlu, Eylem Ezgi | |
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| person.identifier.orcid | FADILOGLU- EYLEM EZGI/0000-0002-7887-298X, EMIR COBAN- Ozlem/0000-0003-1388-0740, | |
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