Determination of Physicochemical Properties of Fermented Sausages Produced by Adding Cold Pressed Oils

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dc.authoridGecgel, Umit/0000-0002-7092-5899
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.contributor.authorGecgel, Ümit
dc.contributor.authorYilmaz, Ismail
dc.contributor.authorAy, Aysenur
dc.contributor.authorApaydin, Demet
dc.contributor.authorDulger, Gizem C.
dc.date.accessioned2024-06-12T11:01:52Z
dc.date.available2024-06-12T11:01:52Z
dc.date.issued2016
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe 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).en_US
dc.identifier.endpage11en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue4en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21060
dc.identifier.volume13en_US
dc.identifier.wosWOS:001087250100001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isotren_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFermented Sausageen_US
dc.subjectCold-Pressed Oilsen_US
dc.subjectQuality Propertiesen_US
dc.titleDetermination of Physicochemical Properties of Fermented Sausages Produced by Adding Cold Pressed Oilsen_US
dc.typeArticleen_US

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