Modeling of the reduction of the amounts of synthetic nitrite used in the production of fermented sausage with tomato and leek powders by the response surface method

This work; In order to reduce the amount of synthetic nitrite in the fermented sausage produced by conventional methods, the effect of using leek and tomato powder as an indirect source on physical, chemical and technological properties was determined. Using Central Composite Design, plant powder amounts determined according to response surface method were combined as 16 groups. The raw materials used in the study are fat-free beef, beef fat, lamb tail fat, sodium nitrite (0-150 ppm), leek powder (0-1.0%) and tomato powder (0-5.0%) combinations, various spices. The produced fermented sausages were stored in the fermentation chamber for seven days and then allowed to be 0-4 degrees for 30 days. During this period, the analysis of various physical and chemical analyzes of sausage samples were carried out on day 0, 7, and 30 days. Leek powder added in various combinations is effective on moisture, peroxide, b * (inner), b * (shell) and NO3- values, TBA, L * (inner), b * (inner), b * (shell) of tomato powder and NO3-values, nitrite, moisture, peroxide, TBA, a * (inner), b * (inner), L * (shell), a * (shell), b * (shell) and NO3- effective on the values It was found to be.