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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

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.

References

  • [1] Raju, C.V., Shamasundar, B.A., and Udupa, K.S., (2003). The Use of Nisin as a Preservative in Fish Sausage Stored at Ambient (28±2°C) and Refrigerated (6±2°C) Temperatures. International Journal of Food Science and Technology, 38, 171-185.
  • [2] Dincer, M.T., (2008). Production of fish Sausage Using Rainbow Trout Fillets and Determination the Quality Changes in Cold Storage (4±2ºC) Conditions. PhD. Thesis, Ege University, Institute of Science, İzmir.
  • [3] Dinçer, M.T. and Çaklı, Ş., (2010). Textural and Sensory Properties of Fish Sausage from Rainbow Trout. Journal of Aquatic Food Product Technology, 19,238-248.
  • [4] Emir Çoban, O. and Patır, B., (2010). Use of Some Spices and Herbs Antioxidant Affected in Foods. E.J. FoodTechnology 5(2),7–19.
  • [5] Bankova, V.S., De Castro, S.L., and Marcucci, M.C., (2000). Propolis: Recent Advances in Chemistry and Plant Origin. Apidologie, 1, 3-15.
  • [6] Wagh, D.V., (2013). Propolis: a Wonder Bees Product and Its Pharmacological Potentials. Advances Pharmacological Sciences, 1-11.
  • [7] Marcucci, M., (1995). Propolis: Chemical Composition, Biological Properties and Therapeutic Activity. Apidologie, 26, 83-99
  • [8] Kumar, N., Ahmad, M.K.K., Dang, R., and Husain, A., (2008). Antioxidant and Antimicrobial Activity of Propolis from Tamil Nadu zone. Journal of Medicinal Plants Research, 2, 361-364.
  • [9] AOAC, (2002). Official Method of Analysis. 14th Ed. Association of Official Analytical Chemists, Washington, DC.
  • [10] Buege, J.A. and Aust, S.D., (1978). Microsomal Lipid Peroxidation. Methods Enzymol, 52, 302–310.
  • [11] ISO 8586-1, (1993). Sensory Analysis. General Guidance for the Selection, Training and Monitoring of Assessors. Part 1: Selected Assessors. International Organization for Standardization, Geneva.
  • [12] ISO 8586-2, (2008). Sensory Analysis. General Guidance for the Selection, Training and Monitoring of Assessors. Part 2: Expert Sensory Assessors. International Organization for Standardization, Geneva.
  • [13] Stone, H. and Sidel, J.L., (2004). Sensory Evaluation Practices. 3rd Ed. Elsevier Academic Press, California
  • [14] ISO 4121, (2003). Sensory Analysis – Guidelines for the Use of Quantitative Response Scales. International Organization for Standardization, Geneva.
  • [15] Krkić, N., Lazic, V., Savatic, S., Sojic, B., Petrovic, L., and Suput, D., (2012). Application of Chitosan Coating with Oregano Essential Oil on Dry Fermented Sausage. Journal of Food and Nutrition Research, 51, 60-68.
  • [16] Harrigan, W.F., (1998). Laboratory Methods in Food Microbiology. 3rd Ed. Academic Pres, London.
  • [17] ICMSF, (1982). International Commission on Microbiological Specifications for Foods. Microorganism in Foods 1. Their Significance and Methods of Enumeration. University to Toronto Press, London.
  • [18] SAS, (1999). Statistical Analyses System. 8. Version. Cary, SAS Institute Inc.
  • [19] TSE, (2002). Türk Sucuğu, TS:1070. Türk Standartları Enstitüsü, Ankara.
  • [20] Gurr, M.I., Harwood, J.L., and Frayn, K.N., (2002). Lipid Biochemistry: An Introduction. Willey-Blackwell, Oxford.
  • [21] Gurr, M.I., Harwood, J.L., and Frayn, K.N., (2008). In Lipid Biochemistry. Willey-Blackwell, Oxford.
  • [22] Bourke, R.A., (2012). Development of Model Cured Fermented Fish Sausage from Albacore Tuna. A thesis submitted to AUT University in partial fulfillment of the requirements for the degree of Master of Applied Science (MAppSc).
  • [23] Manley, C. and Mankoo, A., (2005). Surimi Seafood Flavour. In J. W. Park (Ed.), Surimi and surimi seafood (2nd Ed., pp:709-745). Florida: CRC Press
  • [24] Park, J.W., (2005). Surimi and Surimi Seafood. 2nd Ed. CRC Press, Florida.
  • [25] Sinnuber, R.O. and Yu, T.C., (1958). 2-Thiobarbituric Acid Method for the Measurement of Rancidity in Fishery Products, II. The Quantitative Determination of Malonaldehyde. Food Technology, 1, 9–12.
  • [26] Schormüller, J., (1968). Handbuch der Lebensmittel Chemie. Band III/2 Teil. Tierische Lebensmittel Eier, Fleisch, Buttermilch, Springer Verlag, Berlin, Heidelberg, New York, 1482–1537.
  • [27] Lopez-Caballero, M.E., Goamez-Guillen, M.C., Perez-Mateos, M., and Montero, E., (2005). A Functional Chitosan-enriched Fish Sausage Treated by High Pressure. Journal of Food Science, 70, 166-171.
  • [28] Simard, R.E., Lee, B.H., Laleye, C.L., and Holley, R.A., (1983). Effects of Temperature, light and Storage Time on the Microflora of Vacuum or Nitrogen-packed frankfurters. Journal of Food Protection, 46:199-205.
  • [29] Sachindra, N.M., Sakhare, K.P., Yashoda, D., and Narasimha, R., (2005). Microbial Profile of Buffalo Sausage During Processing and Storage. Food Control, 16, 31-35.

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

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. 

References

  • [1] Raju, C.V., Shamasundar, B.A., and Udupa, K.S., (2003). The Use of Nisin as a Preservative in Fish Sausage Stored at Ambient (28±2°C) and Refrigerated (6±2°C) Temperatures. International Journal of Food Science and Technology, 38, 171-185.
  • [2] Dincer, M.T., (2008). Production of fish Sausage Using Rainbow Trout Fillets and Determination the Quality Changes in Cold Storage (4±2ºC) Conditions. PhD. Thesis, Ege University, Institute of Science, İzmir.
  • [3] Dinçer, M.T. and Çaklı, Ş., (2010). Textural and Sensory Properties of Fish Sausage from Rainbow Trout. Journal of Aquatic Food Product Technology, 19,238-248.
  • [4] Emir Çoban, O. and Patır, B., (2010). Use of Some Spices and Herbs Antioxidant Affected in Foods. E.J. FoodTechnology 5(2),7–19.
  • [5] Bankova, V.S., De Castro, S.L., and Marcucci, M.C., (2000). Propolis: Recent Advances in Chemistry and Plant Origin. Apidologie, 1, 3-15.
  • [6] Wagh, D.V., (2013). Propolis: a Wonder Bees Product and Its Pharmacological Potentials. Advances Pharmacological Sciences, 1-11.
  • [7] Marcucci, M., (1995). Propolis: Chemical Composition, Biological Properties and Therapeutic Activity. Apidologie, 26, 83-99
  • [8] Kumar, N., Ahmad, M.K.K., Dang, R., and Husain, A., (2008). Antioxidant and Antimicrobial Activity of Propolis from Tamil Nadu zone. Journal of Medicinal Plants Research, 2, 361-364.
  • [9] AOAC, (2002). Official Method of Analysis. 14th Ed. Association of Official Analytical Chemists, Washington, DC.
  • [10] Buege, J.A. and Aust, S.D., (1978). Microsomal Lipid Peroxidation. Methods Enzymol, 52, 302–310.
  • [11] ISO 8586-1, (1993). Sensory Analysis. General Guidance for the Selection, Training and Monitoring of Assessors. Part 1: Selected Assessors. International Organization for Standardization, Geneva.
  • [12] ISO 8586-2, (2008). Sensory Analysis. General Guidance for the Selection, Training and Monitoring of Assessors. Part 2: Expert Sensory Assessors. International Organization for Standardization, Geneva.
  • [13] Stone, H. and Sidel, J.L., (2004). Sensory Evaluation Practices. 3rd Ed. Elsevier Academic Press, California
  • [14] ISO 4121, (2003). Sensory Analysis – Guidelines for the Use of Quantitative Response Scales. International Organization for Standardization, Geneva.
  • [15] Krkić, N., Lazic, V., Savatic, S., Sojic, B., Petrovic, L., and Suput, D., (2012). Application of Chitosan Coating with Oregano Essential Oil on Dry Fermented Sausage. Journal of Food and Nutrition Research, 51, 60-68.
  • [16] Harrigan, W.F., (1998). Laboratory Methods in Food Microbiology. 3rd Ed. Academic Pres, London.
  • [17] ICMSF, (1982). International Commission on Microbiological Specifications for Foods. Microorganism in Foods 1. Their Significance and Methods of Enumeration. University to Toronto Press, London.
  • [18] SAS, (1999). Statistical Analyses System. 8. Version. Cary, SAS Institute Inc.
  • [19] TSE, (2002). Türk Sucuğu, TS:1070. Türk Standartları Enstitüsü, Ankara.
  • [20] Gurr, M.I., Harwood, J.L., and Frayn, K.N., (2002). Lipid Biochemistry: An Introduction. Willey-Blackwell, Oxford.
  • [21] Gurr, M.I., Harwood, J.L., and Frayn, K.N., (2008). In Lipid Biochemistry. Willey-Blackwell, Oxford.
  • [22] Bourke, R.A., (2012). Development of Model Cured Fermented Fish Sausage from Albacore Tuna. A thesis submitted to AUT University in partial fulfillment of the requirements for the degree of Master of Applied Science (MAppSc).
  • [23] Manley, C. and Mankoo, A., (2005). Surimi Seafood Flavour. In J. W. Park (Ed.), Surimi and surimi seafood (2nd Ed., pp:709-745). Florida: CRC Press
  • [24] Park, J.W., (2005). Surimi and Surimi Seafood. 2nd Ed. CRC Press, Florida.
  • [25] Sinnuber, R.O. and Yu, T.C., (1958). 2-Thiobarbituric Acid Method for the Measurement of Rancidity in Fishery Products, II. The Quantitative Determination of Malonaldehyde. Food Technology, 1, 9–12.
  • [26] Schormüller, J., (1968). Handbuch der Lebensmittel Chemie. Band III/2 Teil. Tierische Lebensmittel Eier, Fleisch, Buttermilch, Springer Verlag, Berlin, Heidelberg, New York, 1482–1537.
  • [27] Lopez-Caballero, M.E., Goamez-Guillen, M.C., Perez-Mateos, M., and Montero, E., (2005). A Functional Chitosan-enriched Fish Sausage Treated by High Pressure. Journal of Food Science, 70, 166-171.
  • [28] Simard, R.E., Lee, B.H., Laleye, C.L., and Holley, R.A., (1983). Effects of Temperature, light and Storage Time on the Microflora of Vacuum or Nitrogen-packed frankfurters. Journal of Food Protection, 46:199-205.
  • [29] Sachindra, N.M., Sakhare, K.P., Yashoda, D., and Narasimha, R., (2005). Microbial Profile of Buffalo Sausage During Processing and Storage. Food Control, 16, 31-35.
There are 29 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Özlem Emir Çoban 0000-0003-1388-0740

Eylem Ezgi Fadıloğlu 0000-0002-7887-298X

Mehmet Zülfü Çoban 0000-0002-5645-5456

Publication Date October 14, 2018
Published in Issue Year 2018 Volume: 13 Issue: 4

Cite

APA Emir Çoban, Ö., 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, 13(4), 197-203.
AMA Emir Çoban Ö, Fadıloğlu EE, Çoban MZ. INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT. NWSA. October 2018;13(4):197-203.
Chicago Emir Çoban, Özlem, Eylem Ezgi Fadıloğlu, and Mehmet Zülfü Çoban. “INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus Carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT”. Ecological Life Sciences 13, no. 4 (October 2018): 197-203.
EndNote Emir Çoban Ö, Fadıloğlu EE, Çoban MZ (October 1, 2018) INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT. Ecological Life Sciences 13 4 197–203.
IEEE Ö. Emir Çoban, E. E. Fadıloğlu, and M. Z. Çoban, “INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT”, NWSA, vol. 13, no. 4, pp. 197–203, 2018.
ISNAD Emir Çoban, Özlem et al. “INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus Carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT”. Ecological Life Sciences 13/4 (October 2018), 197-203.
JAMA Emir Çoban Ö, Fadıloğlu EE, Çoban MZ. INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT. NWSA. 2018;13:197–203.
MLA Emir Çoban, Özlem et al. “INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus Carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT”. Ecological Life Sciences, vol. 13, no. 4, 2018, pp. 197-03.
Vancouver Emir Çoban Ö, Fadıloğlu EE, Çoban MZ. INVESTIGATION OF SOME QUALITY CHARACTERISTICS OF SMOKED COMMON CARP (Cyprinus carpio) SAUSAGES SUPPLEMENTED WITH PROPOLIS EXTRACT. NWSA. 2018;13(4):197-203.