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    Effects of Different Protein Sources on the Physical, Chemical and Sensory Properties of Bologna Type Sausage
    (Bursa Gıda ve Yem Kontrol Merkez Araştırma Enstitüsü, 2024) Çırak, Nalan; Çelik, Muhammed Alpgiray; Çetin, Kader; Bayizit, Arzu Akpınar; Bekar, Ertürk; Ünal, Taha Turgut; Beştepe, Senem Kamiloğlu
    Objective: Consumers are showing an increasing interest in alternative healthy meat and meat products of high nutritional value and plant origin with natural additives and reduced fat, cholesterol and salt levels. The aim of this study was to determine various properties of bologna type sausage produced with addition of different protein analogues such as soy flour, lentil flour and chickpea flour, leguminous proteins, pumpkin flour, buckwheat flour, whey powder and microalgae extracts of Spirulina and Chlorella species to beef-derived ground beef. Material and method: Basic bologna type sausage dough was prepared using ground beef in addition to 2% salt, 0.3% black pepper, 0.3% ginger, 0.1% coriander, 0.25% granulated sugar, 0.25% sweet red pepper, 2% milk powder, 16.6% ice, and 2.5% starch. Physio-chemical and sensory properties along with amino acid contents of bologna type sausage produced by addition of various protein analogues such as Spirulina platensis powder, Chlorella vulgaris powder, whey powder, soybean flour, lentil flour, chickpea flour, pumpkin flour and buckwheat flour to the basic salami dough were determined. Results and conclusion: It were determined that the enrichment of bologna type sausage with legume proteins (chickpea flour, lentil flour and soy flour), whey powder, pumpkin flour, buckwheat flour and algae-derived proteins (Spirulina platensis and Chlorella vulgaris) improves the consumer nutritional profile and can be preferred by the consumers. The protein value of bologna type sausage produced with the addition of Spirulina platensis, Chlorella vulgaris, soy flour and pumpkin flour was increased. Significant differences were also observed in terms of color parameters depending on the protein source used. The enrichment of beef salami with the addition of Chlorella vulgaris had a positive effect on the amino acid profile. The most appreciated salami sample according to sensory evaluation was the one enriched with buckwheat flour.
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    Investigation of the e?ects of thyme and basil essential oils on ripening and shelf life in fermented sausage production
    (GIDA VE YEM KONTROL MERKEZ ARAŞTIRMA ENSTİTÜSÜ MÜDÜRLÜĞÜ, 2022) Çetin, Kader; Bayizit, Arzu Akpınar; Bekar, Ertürk; Çelik, Muhammed Alpgiray; Özoğlu, Özüm; Çırak, Nalan
    AbstractObjective: In this study, it was aimed to use thyme oil and basil oil instead of nitrate and nitrite in fermented sausage production.Material and method: In this study, it was aimed to use thyme oil and basil oil instead of nitrate and nitrite in fermented sausage production.Results and conclusion: As a result, the shelf life obtained by the use of nitrate and nitrite in the production of sausage made with the addition of thyme and basil has been reached. In addition, when evaluated sensorially, a product with an increased ?avor ratio was obtained.