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

Çoban, Özlem Emir; Fadıloğlu, Eylem Ezgi; Çoban, Mehmet Zülfü

doi:10.12739/nwsa.2018.13.4.5a0109

Cited by 3 publications

(1 citation statement)

References 4 publications

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“…[39] wykazali, że ekstrakt propolisowy w dawce 0,05 % działa ochronnie i przeciwutleniająco we włoskim salami wie-przowym, podobnie jak BHT. Dodatek propolisu w ilości 1 % do kiełbasek rybnych korzystnie wpływał na wartości wskaźnika TBA w trakcie przechowywania i działał przeciwbakteryjnie w stosunku do bakterii Escherichia coli i Salmonelli, jednak w pewnym stopniu pogarszał również charakterystykę sensoryczną gotowego produktu [17]. Podobnie Reis i wsp.…”

Section: Propolis Jako Składnik żYwnościunclassified

Propolis Jako Funkcjonalny Składnik Żywności

JUSZCZAK,

CABAJ

2023

zntj

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Background. Propolis is a resinous substance collected by honey bees (Apis mellifera) from various plant sources. It is commonly called bee glue and is used by bees to protect the hive. Because propolis contains numerous secondary plant metabolites, its type is closely related to the species of the plant from which it comes. Several hundred chemical substances have been identified in propolis, including: resinous and balsamic substances, waxes, essential oils, pollen and tannins. Propolis is most often used to treat and disinfect the skin, treat diseases of the ears, mouth, throat, maxillary sinuses, as an antifungal, anti inflammatory and analgesic. Propolis stimulates the immune system, relieves inflammation and weakness of the upper respiratory tract. It has antifungal, antibacterial and antiviral properties. Propolis prevents hemorrhoids, facilitates the regeneration of the mucous membrane, accelerates the healing of wounds and ulcers, and also has anti-inflammatory, anesthetic and regenerating properties. Due to its chemical compo sition and properties, propolis can also be a valuable raw material for the food industry. The aim of this work was to review the literature on the possibility of using propolis as a food ingredient and to assess its role in foodstuffs. Results and conclusions. Propolis has strong antioxidant and antimicrobial effects, making it an at tractive natural product that can be incorporated into foods as a functional ingredient. Enriching food products with propolis to improve the nutritional value, quality and functionality of food is the subject of numerous studies due to its natural origin and multidirectional impact. The results of published research have shown that propolis can be used in various foods, such as meat, dairy, juices, fruits, oils and seafood, to extend shelf life, prevent lipid oxidation and provide health benefits to consumers. However, numerous propolis compounds have a strong, characteristic taste and aroma, which causes changes in the sensory properties of food.

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Section: Propolis Jako Składnik żYwnościunclassified

Propolis Jako Funkcjonalny Składnik Żywności

JUSZCZAK,

CABAJ

2023

zntj

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Kurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L., 1758) Sosislerinin Bazı Kimyasal, Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri

Fadıloğlu

Çoban

2019

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi

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In this study, the effects of goji berry extract on some quality characteristics of common carp (Cyprinus carpio L., 1758) sausages during 28 days of storage at 2±1°C were investigated. TBA (Thiobarbituric acid) values demonstrated that goji berry acted as a natural antioxidant and retarded lipid oxidation of common carp sausages during 28 days of storage. The lowest TVB-N (Total Volatile Basic Nitrogen) contents were noticed in S2 group (2% goji berry added common carp sausages) followed by S1 group (1% goji berry added common carp sausages). Total aerobic mesophilic bacteria (TAMB) of goji berry extract added samples were always lower than control samples. Goji berry extract was very effective to inhibit the growth of microorganisms. Addition of goji berry extract caused partially redness in sausage samples depending on concentration. Highest aroma and color score was found in S1 group. On the other hand, depending on increase in storage period, color and aroma scores also decreased significantly.

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Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)

Menchynska,

Manoli,

Ivaniuta

et al. 2024

Animal Science and Food Technology

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In the context of the problem of insufficient consumption of fish products, the possibility of creating high-quality sausage products based on new types of raw materials is considered. The development of high-quality fish sausages from new raw materials will expand the range of sausage products and provide the population with seafood products. The purpose of the study is to establish the feasibility of using African sharptooth catfish in the technology of fish sausage products. The study used a complex of generally accepted organoleptic, chemical, physicochemical methods of research: moisture content – by drying the sample to a constant weight; fat content – by the Soxhlet method; protein content – by the Kjeldahl method; ash – by burning the sample. The penetration stress was determined using a penetrometer; water activity index – using a hygrometer; the hydrogen index – using a pH meter. As a result of research, the feasibility of using the African sharptooth catfish as a raw material for making fish sausages is theoretically substantiated and experimentally confirmed (Clarias gariepinus Burchell, 1822). The effectiveness of combining catfish meat with other hydrobionts and animal raw materials is shown. New recipes for raw smoked sausages based on African catfish with the addition of mackerel, scallop, and lard have been developed. Organoleptic and physico-chemical indicators of quality and nutritional value of finished products were studied. The results of organoleptic evaluation showed the similarity of catfish sausages to conventional meat sausages. Fish flavour and aroma were poorly expressed in sample 2, which included only African catfish meat from fish raw materials, which determined its consumer preferences. Sample 3 obtained by combining African catfish meat with mackerel and scallop received high organoleptic scores. The results of a study of the chemical composition show a high nutritional value of sausage products based on the improved recipe. The moisture content in all samples did not exceed 50%, which is the standard for raw smoked sausages. The highest protein content (26.19%) was observed in sample 2, the amount of protein in other sausage samples exceeded the minimum recommended value of 19%. The fat content in all samples was in the range of 18.93-21.41%, which does not exceed the recommended standard of 25%. Based on the results of physical and chemical studies, the indicators were found to be in line with the established standards. Studies of changes in quality and safety indicators during storage determined the permissible shelf life of raw smoked fish sausages at temperatures from 0 to +5°C for no more than 15 days

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

Cited by 3 publications

References 4 publications

Propolis Jako Funkcjonalny Składnik Żywności

Propolis Jako Funkcjonalny Składnik Żywności

Kurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L., 1758) Sosislerinin Bazı Kimyasal, Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri

Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)

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