Mehmet Zülfü ÇobanÖzlem R. Emir ÇobanEylem Ezgi Fadıloğlu2025-10-06201915470636, 104988501049-88501547-063610.1080/10498850.2019.1665604https://www.scopus.com/inward/record.uri?eid=2-s2.0-85074280971&doi=10.1080%2F10498850.2019.1665604&partnerID=40&md5=22b8d7d5d21b7235c5459071e47e1c98https://gcris.yasar.edu.tr/handle/123456789/9354This 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.EnglishCommon 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, ExtractionAerobic 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, ExtractionArticle