Modelling the possibilities of reducing syntetic nitrite amounts using grape seeds and beet powders i̇n fermented sausage production with responce surface methodology

The aim of this study was to determine the effects of sodium nitrite, beet powder and grape seed powder on the physical, chemical and technological properties of fermented sausage for reducing the amount of synthetic nitrite used in fermented sausage produced by traditional method and to model these effects according to response surface methodology using box-behnken model. In the research, fermented sausages were prepared using the combinations of lean beef, lamb tail fat, cattle oil, various spices and sodium nitrite (0-150 ppm), beet pulp (0-0.5%) and grape seed oil (0-1%) as raw materials and some sophisticated physical-chemical and technological analyzes were performed during the fermentation and after 30 days of maturation. It was found that the pH, TBA, a*(shell), NH4+, NO3- and yield effect of beet powder added in fermented sausage production in order to reduce the use of sodium nitrite was important. The number of peroxide in grape seed powder used was found to be effective on a*(internal), a*(shell), NO3-, SO4-, NH4+ and yield. The sodium nitrite used was found to be effective on pH, peroxide number, TBA, a* (internal), SO4-, whereas it was used.