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Journals / Ecological Life Sciences / 2018 / Cilt: 13 Sayı: 4

INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT

Özlem Emir Çoban0000-0003-1388-0740
Eylem Ezgi Fadıloğlu0000-0002-7887-298X
Mehmet Zülfü Çoban0000-0002-5645-5456
Pages
197–203
Publication Date
2018-10-14
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Therefore, propolis extract as natural preservative can be used on other studies to enhance seafood product quality.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, some quality attributes of smoked Cyprinus carpio sausages supplemented wıth %1 Propolis Extract, stored under cold condition (2°C) for 9 weeks were investigated.
📊
Key Findings & Data:In addition, significant differences were found each two groups as sensorial quality (p<0.05).
💡
Conclusion & Impact:Therefore, propolis extract as natural preservative can be used on other studies to enhance seafood product quality.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Cyprinus carpio · Fish sausage · Propolis

Abstract

In this study, some quality attributes of smoked Cyprinus carpio sausages supplemented wıth %1 Propolis Extract, stored under cold condition (2°C) for 9 weeks were investigated. Quality of sausages were determined using physicochemical (Thiobarbituric acid (TBA), microbiological (Coagulase-positive Staphylococci, Sulphite-reducing Clostridium, E. coli and Salmonella) and sensory analyzes. During the storage period, propolis added group was measured lower TBA than control (Without propolis) group. E. coli and Salmonella were not detected in the all sausage samples. In addition, significant differences were found each two groups as sensorial quality (p<0.05). Consequently, %1 propolis treatment increased the shelf life of sausages by 3 weeks as compared to the control samples. Therefore, propolis extract as natural preservative can be used on other studies to enhance seafood product quality.

Özet

In this study, some quality attributes of smoked Cyprinus carpio sausages supplemented wıth %1 Propolis Extract, stored under cold condition (2°C) for 9 weeks were investigated. Quality of sausages were determined using physicochemical (Thiobarbituric acid (TBA), microbiological (Coagulase-positive Staphylococci, Sulphite-reducing Clostridium, E. coli and Salmonella) and sensory analyzes. During the storage period, propolis added group was measured lower TBA than control (Without propolis) group. E. coli and Salmonella were not detected in the all sausage samples. In addition, significant differences were found each two groups as sensorial quality (p<0.05). Consequently, %1 propolis treatment increased the shelf life of sausages by 3 weeks as compared to the control samples. Therefore, propolis extract as natural preservative can be used on other studies to enhance seafood product quality.

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Cite This Article

Çoban, Ö. E., Fadıloğlu, E. E., Çoban, M. Z. (2018). INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT. Ecological Life Sciences, Cilt: 13 Sayı: 4, 197–203. https://ajindex.com/articles/985281

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