The effect of using sunflower oil on some physico-chemical, textural and sensorial properties of bologna type sausage produced with turkey meat

This study was conducted to determine the effect of use of sunflower oil on fatty acid composition and physico-chemical, textural and sensory properties of the product in bologna type sausages produced with turkey meat. For this aim, five different combinations of meat fat/sunflower oil (100% meat fat, 75% meat fat+25% sunflower oil, 50% meat fat+50% sunflower oil, 25% meat fat+75% sunflower oil, and 100% sunflower oil) were prepared, and five different groups of bologna type sausages were produced as twice. According to the variance analyses results, moisture content, pH and aw values decreased depending on the usage amount of sunflower oil in the production of bologna type sausage, TBARS value increased. The usage of sunflower oil increased L* value, decreased a* value, and did not effect on b* value. It was also found that the increasing rate of sun flower oil in the production of bologna type sausages increased the rate of polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) gradually. Among textural parameters, hardness value of the samples decreased, while resilience and cohesiveness values increased with the increasing rates of sunflower oil. On the other hand, no significant differences were found between groups in terms of sensory properties.