Advanced search
Publication Cover
Journal of Aquatic Food Product Technology Volume 28, 2019 - Issue 9
Submit an article Journal homepage
248
Views
5
CrossRef citations to date
0
Altmetric
Original Articles

Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage

Mehmet Zülfü ÇobanKeban Vocational Schools, Fırat University, Keban, TurkeyORCID Iconhttps://orcid.org/0000-0002-5645-5456
ORCID Icon,
Özlem Emir ÇobanFaculty of Fisheries, Firat University, Elazığ, TurkeyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-1388-0740
ORCID Icon &
Eylem Ezgi FadiloğluDepartment of Gastronomy an Culinary Arts, School of Applied Sciences, Yaşar University, İzmir, Turkey
Pages 960-966 | Published online: 18 Sep 2019

References

  • Abdel-Aal HA, Mohamed HMA, Hammam AM, Elhosan RM. 2014. Physical, chemical and sensory evaluation of common carp fish (Cyprinus carpio) surimi. 4th Conference of Central Laboratory for Aquaculture Research, Egypt. p. 409–25.
  • Basamma KA, Karthik SK, Satishkumar, Savita RS. 2015. Biochemical analysis of fortified fresh water fish sasauge. Intl J Trop Agric. 33:153–57.
  • Choi YM, Noh DO, Cho SY, Suh HJ, Kim KM, Kim JM. 2006. Antioxidant and antimicrobial activities of propolis from several regions of Korea. LWT. 39:756–61.
  • Dijinovic J, Popovic A, Jira W. 2008. Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia. Meat Sci. 80:449–56.
  • Dincer T, Cakli S. 2010. Textural and sensory properties of fish sausage from rainbow trout. J Aquat Food Prod Technol. 19:238–48.
  • El Sohaimy SA, Masry SHD. 2014. Phenolic content, antioxidant and antimicrobial activities of egyptian and Chinese propolis. Am-Eurasian J Agric Environ Sci. 14(10):1116–24.
  • Elyasi A, Zakipour Rahim Abadi E, Sahari MA, Zare P. 2010. Chemical and microbial changes of fish fingers made from mince and surimi of common carp (Cyprinus carpio L., 1758). Int Food Res J. 17:915–20.
  • Emir Çoban Ö, Fadıoğlu EE, Çoban MZ. 2018. Investigation of some quality characteristics if smoked common carp (Cyprinus carpio) sausages supplemented with propolis extract. Ecol Life Sci (NWSAELS). 13(4):197–203.
  • FAO. 1986. Manuals of food quality control: 8. Food analysis: quality, adulteration and tests of identity. Rome (Italy): FAO Food and Nutrition Paper. p. 134–53.
  • Gallardo JM, Aubourg S, Perez-Martin R. 1989. Lipid classes and their fatty acids at different loci of albacore (Thunnus alalunga): effects of the pre-cooking. J Agric Food Chem. 37:1060–64.
  • Ganesh A, Dileep AO, Shamasundar BA, Singh U. 2006. Gel-forming ability of common carp fish (Cyprinus carpio) meat: effect of freezing and frozen storage. J Food Biochem. 30:342–61.
  • Harrigan WF, McCance ME. 1976. Laboratory methods in food and dairy microbiology. London, UK: Academic Press Inc.
  • Hassanin SIA, El-Daly EA. 2013. Effect of propolis and garlic on Nile tilapia (Oreochromis niloticus) fillets during frozen storage. Arabian Aquacult Soc. 8(1):237–48.
  • Héctor Suarez M, Álvaro Jiménez T, Consuelo Díaz M. 2014. Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration. Rev MVZ Cordoba. 19(3):4214–25.
  • ICMSF (International Commisson on Microbiological Spescifications for Foods). 1986. Microorganisms in Foods 2: sampling for microbiological analysis. 2 nd ed. Toronto, Canada: University of Toronto Press.
  • Korkut AY, Kop A, Demir P. 2007. Fish oil, used in fish feeds and its characteristics. Ege J Fish Aquat Sci. 24:195–99.
  • Kurek-Gorecka A, Rzepecka-Stojko A, Gorecki M, Stojko J, Sosada M, Swierczek-Zięba G. 2014. Structure and antioxidant activity of polyphenols derived from propolis. Molecules. 19:78–101.
  • Lingbeck JM, Cordero P, O’Bryan CA, Johnson MG, Ricke SC, Crandall PG. 2014. Functionality of liquid smoke as an all-natural antimicrobial in food preservation. Meat Sci. 97:197–206.
  • Marcucci M. 1995. Propolis: chemical composition, biological properties and therapeutic activity. Apidologie. 26:83–99. Springer Verlag. doi:10.1051/apido:19950202.
  • Mattissek R, Schnepel MF, Steiner G. 1992. Lebensmittelanalytik, Grundzüge, Methoden, Anwendungen. Berlin, Germany: Springer, Zweite korrigierte Auflage.
  • Mirzoeva OK, Grishanin RN, Calder PC. 1997. Antimicrobial action of propolis and some of its components: the effects on growth, membrane potential and motility of bacteria. Microbiol Res. 152:239–46.
  • Ninawe AS, Rathnakumar K. 2008. Fish processing technology and product development. Mumbai (India): Narendra Publishing House. p. 364–65.
  • Nithin CT, Ananthanarayanan TR, Yathavamoorthi R, Bindu J, Joshy CG, Gopal TKS. 2015. Physico-chemical changes in liquid smoke flavoured yellowfin tuna (Thunnus albacares) sausage during chilled storage. Agric Res. 4:420–27.
  • Raju CV, Shamasundar BA, Udupa KS. 2003. The use of nisin as a preservative in fish sausage stored at ambient (28±2°C) and refrigerated (6±2°C) temperatures. Int J Food Sci Technol. 38:171–85.
  • Varlık C, Ugur M, Gokoglu N, Gun H. 1993. Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Gida Teknolojisi Dergisi Yayinlari. Yay. No:17, İstanbul, Turkey. 174
  • Wagh VD. 2013. Propolis: A wonder bees product and its pharmacological potentials. Adv Pharmacol Sci. 2013:1–11.
  • Yetim H. 2002. Food analysis, faculty of agriculture. Erzurum, Turkey: Atatürk University Publications. No: 227.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.