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<p>The present study aimed to investigate the preservative effects of ethanolic propolis extract at concentrations of 1%, 2%, and 3% on anchovy (<i>Engraulis encrasicolus</i>) during 7 days of refrigerated storage at 4&#xa0;°C. The 3% propolis treatment significantly inhibited microbial growth, with total psychrotrophic aerobic bacteria counts of 1.47 log cfu/g compared to 7.04 log cfu/g in the control. Additionally, propolis delayed lipid oxidation, as indicated by lower thiobarbituric acid (TBA) values, and helped maintain the freshness and color of the samples. These findings suggest that 3% ethanolic propolis extract is an effective natural preservative for extending the shelf-life and improving the quality of refrigerated anchovy.</p>

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Some chemical and microbiological qualities of anchoes treated with propolis

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年2月7日

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  • Sabire Yerlikaya,
  • Gülşah Pınar Karaarslan

摘要

The present study aimed to investigate the preservative effects of ethanolic propolis extract at concentrations of 1%, 2%, and 3% on anchovy (Engraulis encrasicolus) during 7 days of refrigerated storage at 4 °C. The 3% propolis treatment significantly inhibited microbial growth, with total psychrotrophic aerobic bacteria counts of 1.47 log cfu/g compared to 7.04 log cfu/g in the control. Additionally, propolis delayed lipid oxidation, as indicated by lower thiobarbituric acid (TBA) values, and helped maintain the freshness and color of the samples. These findings suggest that 3% ethanolic propolis extract is an effective natural preservative for extending the shelf-life and improving the quality of refrigerated anchovy.