Effect of Propolis on the Quality Characteristics and Shelf Life of Raw Beef Meatballs during Refrigerated Storage
As a result, the addition of certain amounts of propolis was found to be a potential alternative to synthetic counterparts that could be used to preserve refrigerated meatballs to delay oxidation and microbial spoilage without affecting the sensory properties of the samples.
Authors
- Recep Güneş (ORCID: https://orcid.org/0000-0002-8007-8697)
- Berkay Kopuk (ORCID: https://orcid.org/0000-0001-7321-9642)
- Ahmet Şükrü Demirci (ORCID: https://orcid.org/0000-0001-5252-8307)
- Harun Uran (ORCID: https://orcid.org/0000-0002-3161-6698)
- Bayram Çetin (ORCID: https://orcid.org/0000-0003-1321-7746)
- Aslihan Cevik Ozkir (ORCID: https://orcid.org/0000-0001-7020-1121)
Institutions
- Tekirdağ Namık Kemal University (TR)
- Kırklareli University (TR)
Publication Details
- Journal
- Food Technology and Biotechnology
- Published
- 2025-04-21
- DOI
- https://doi.org/10.17113/ftb.63.03.25.8774
- Citations
- 1
- Primary Topic
- Bee Products Chemical Analysis
- Type
- article
- Field-Weighted Citation Impact
- 1.67