Determination of the effect of turmeric on some physiochemical and microbiological quali̇ty criteria of fermented sausages

In this research, the effects of turmeric added to fermented Turkish sausage in different percentages were investigated. As regards the turmeric levels, 1.75% (Z1), 3.50% (Z2), 5.25% (Z3) and the sample that does not contain turmeric was taken as the control group (K). The effects of turmeric on various parameters were tried to be determined on days 0, 7, 14 and 21. Water activity was found to be highest in the control group and lowest in Z3 group. While the pH value of sausage samples ranged between 5.97-6.00 on the 0th day, the pH decrease continued until the 7th day of ripening and the pH value was observed between 5.07-5.60 on the 21st day. The pH value was found to be highest in the Z3 group on all days except the first day, but it was variable in the other groups. Fat, ash and protein contents increased relatively with the decrease in moisture levels due to drying. According to the analysis results during the ripening period, the amount of fat varied between 24.49-37.92%, the amount of protein between 20.62-26.85%, and the amount of ash between 4.04-8.25%. The decrease in aw value in Z3 group decreased l * (brightness) value to the lowest level in the last two weeks, whereas a * (redness) value was found to be the highest in control groups and b * (yellowness) value was in the highest Z3 groups. It can be said that the results of the texture analysis obtained were not systematically affected by turmeric levels. In the sensory evaluation, Z2 sausage sample containing 3.50% turmeric formed the most popular sausage group. Turmeric has a definite effect on the color parameter of fermented Turkish sausage due to its antioxidant effect and color pigments. Although it has a significant effect on water activity as well, different studies should be carried out in order to determine the other effects.