Investigation of the usability of different propolis types in sucuk meatballs and their effects on Listeria monocytogenes

Sucuk meatballs are one of the traditional meat products of Turkish cuisine and are a food product produced with a mixture of minced meat, spices and other ingredients. However, due to its high nutritional value and moisture content, it is susceptible to contamination by pathogens such as L. monocytogenes. This situation poses serious threats to public health and shortens the shelf life of the product. In order to improve food safety, the availability of natural ingredients such as propolis in meat products is noteworthy. In this study, the availability of different types of propolis in sucuk meatballs and their antimicrobial effects on L. monocytogenes were investigated. The aim of the study was to determine the effects of propolis on microbial load, physicochemical properties and sensory quality and to evaluate its potential for use as a natural preservative. 1% and 2% reddish, greenish and brown propolis extracts were added to the sucuk meatball dough, and the samples were divided into L. monocytogenes inoculated and non-inoculated groups. The samples were stored at +4°C for 21 days and microbiological, physicochemical and sensory analyzes were performed. The results revealed that propolis exerts an antimicrobial effect on L. monocytogenes, and this effect varies depending on the type and concentration. All types of propolis suppressed lipid oxidation and increased antioxidant activity. In sensory analyses, it has been observed that low concentrations of propolis increase acceptability, but can produce negative effects at high concentrations. Keywords: Propolis, L. monocytogenes, Antioxidant, Sucuk Meatball, Food Safety