Investigation of the effect of different propolis species on fermented sausage quality properties

Among fermented foods, fermented sausage is a favorite meat product that people consume in Turkey. In the production of fermented sausage, chemical additives are used. However, if these additives are unnatural, they can harm human health. For this reason, the need for natural additives is increasing as there is a growing demand for natural and healthy food consumption. Propolis additives can be used in various food products in the food industry. Propolis is obtained from natural honey bee hives and consists of bioactive compounds with antimicrobial and antioxidant properties. Therefore, propolis can be used as an additive instead of nitrites in meat products. Some research studies have investigated the effects of propolis and similar additives on meat and meat products as well as other types of products. However, no study has been found using propolis as an additive in fermented sausages, which are popular and widely consumed in our country. For this reason, the effect of propolis on the quality of fermented sausage was investigated. In the study of the investigation of the effect of different propolis species on fermented sausage quality properties, 10 different sausage doughs containing different types and proportions of propolis were produced. The fermentation process was then completed. During production and storage, physical, chemical, microbiological, textural, and sensory analyses were conducted on the sausages on the 7th, 12th, 30th, and 60th days. According to the analysis results, it was determined that propolis did not have a negative effect on the products. In the protein, moisture, aw, pH, acidity, color, TBARS, Enterobactericea count, yeast and mold, Staphylacoccus, Enterococcus, total mesophil bacteria, lactobacillus count, antioxidant, sensory and texture analysis of sausages which added propolis additive was determined that propolis did not have any adverse effects. It was found that three types of propolis at different rates in sausages prevent bacterial growth and reduce TBARS values, and other analyses yielded results in accordance with the standards. These findings indicate that propolis additive has a positive effect on the quality of fermented sausage. According to the sensory analysis results of the cooked sausages with three types of propolis additives at different rates, the most liked fermented sausages in terms of smell, taste, texture, and general appreciation scores were those with 0.5% (A1), 1% (A2), and 2% (A3) red propolis additive, 0.5%(B1) green propolis additive, and 2% (C3) brown propolis additive. As a result, it was determined that these propolis-added fermented sausages are suitable for use.