Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage.

The present study examined the effects of water extract of propolis on the chemical, microbiological and sensory quality in vacuum-packed fresh shibuta (Barbus grypus) fillets during storage at 2°C. Treatments in the study included the following: control (P0) without extract of propolis, 0.1 (P1), 0.

The effects of salt and storage temperature on microbiological changes in hot-smoked mirror carp (Cyprinus carpio L.).

In this study, microbiological changes during processing and preservation of smoked mirror carp (Cyprinus carpio L.) fillets were examined. In the processing phase the brining in two different salt concentration and smoke were used.