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

Year 2018, Volume: 13 Issue: 4, 197 - 203, 14.10.2018

Özlem Emir Çoban , Eylem Ezgi Fadıloğlu , Mehmet Zülfü Çoban

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.

Keywords

Cyprinus carpio, Fish sausage, Propolis, Natural preservative

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

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. 

Keywords

Cyprinus carpio, Fish sausage, Propolis, Natural preservative

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