Modelling the possibilities of reducing syntetic nitrite amounts using celery powder and rosehip powder in fermented sausage production with response surface methodology

This study was performed for the purpose of detecting the effect of rosehip powder, celery powder and sodium nitrite on technological, chemical and physical features of fermented sausages acquired with traditional method and modelling its effects according to Response Surface Methodology using Box-Behnken model and reducing the use of synthetic nitrite. In this research, fermented sausages were prepared using the combinations of non-fat beef, lamb tail fat, various spices raw material and combinations of spices,sodium nitrite (0-150 ppm), celery powder (0-2%) and rosehip powder (0- 2%). These sausages were also subjected to some physical-chemical and technological analyzes during fermentation and after 30 days of maturation. The value of celery powder added to reduce the use of synthetic sodium nitrite in fermented sausage production is pH, peroxide number, TBA, L*(internal), NH4 +, NO3-, SO4-2 values and the effect on the yield were found to be important. It was determined that the rosehip powder used was effective on pH, L*(internal),b*(internal), a*(shell) values. It was found that sodium nitrite used was effective on moisture, peroxide number, TBA, a* (shell), b* (shell) NO3- and yield values.