Mehmet Zulfu CobanOzlem Emir CobanEylem Ezgi FadilogluCoban, Ozlem EmirEmir Çoban, ÖzlemÇoban, Mehmet ZülfüFadiloğlu, Eylem Ezgi2025-10-0620191049-88501547-063610.1080/10498850.2019.16656042-s2.0-85074280971http://dx.doi.org/10.1080/10498850.2019.1665604https://gcris.yasar.edu.tr/handle/123456789/6494https://doi.org/10.1080/10498850.2019.1665604This 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.Englishinfo:eu-repo/semantics/closedAccessCommon carp (C, carpio), liquid smoked fish sausage, propolis, qualityANTIMICROBIAL ACTIVITIES, FISH SAUSAGE, ANTIOXIDANTCommon Carp (C. Carpio)PropolisCommon Carp (CLiquid Smoked Fish SausageCarpio)QualityArticle