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    Determination of Physicochemical Properties of Fermented Sausages Produced by Adding Cold Pressed Oils
    (Univ Namik Kemal, 2016) Gecgel, Ümit; Yilmaz, Ismail; Ay, Aysenur; Apaydin, Demet; Dulger, Gizem C.
    The importance of a healthy diet in human life has increased with its positive effects on health, preventing and combating effects on diseases. Fermented sausage is the first meat product that comes to mind concerning the fermented products in Turkey. Fermented sausage is a traditional product that produced by filling cattle or water buffalo meat, neat's fat, sheep tail fat, salt, sugar, nitrite, nitrate and spices (cumin, pepper, red pepper etc.) mix in the natural or artificial covers and then left to ripening. However, it has been propounded that fermented sausage increased the risk of getting cancer and cardiovascular diseases because of containing high amounts of saturated animal fats. In this study, different ratios (10%, 20% and 30%) of different cold pressed vegetable oils (walnut, hazelnut, safflower and olive) were added in traditional Turkish style sausages and the physicochemical properties of their were examined. This study showed that produced fermented sausages had 19.41-22.78% moisture, 8.279.12% ash, 44.51-47.69% protein and 18.87-23.45% oil content, 139-275 g weight loss, 8.74-14.68 kgf texture, 5.46-5.85 pH, 21.26-25.03 hunter L, 4.85-4.69 hunter a, 3.9-5.61 hunter b values. Produced fermented sausages were stored for 3 months and during this period the acidity and peroxide values increased significantly from 1.08 to 11.28% and from 2.80 to 35.01 meqO(2)/kg, respectively (p<0.05).