Understanding the kinetic mechanisms of fatty acid (FA) degradation and microbial growth rate (MGR) in seafood products is crucial. This research investigated the interactive effect of propolis addition (at different concentrations) and storage time on the kinetics of FA oxidation and its inhibitory role in suppressing bacterial and fungal growth in frozen fish burgers (FFB) stored at -18°C. The degradation of FA (or microbial growth) in FFB during storage followed zero-order kinetics. After three months of storage, the lowest growth rates (log10 CFU/g) of total viable count (3.66) and fungi (2.43) were observed in FFB treated with the highest propolis concentration (P-IV), corresponding to the lowest peroxide value degradation rate (k0=0.0462 meq O2/kg oil/day) and the highest sensory evaluation scores. Overall, the addition of 0.4% propolis to FFB and storage at -18°C for up to 86 days (the best shelf life) effectively prevented lipid oxidation and microbial growth while improving sensory quality. تفاصيل المقالة