Determination of quality characteristics sausages produced with the addition of wild blackthorn (prunus spinosa L.)

Wild Blackthorn (Prunus spinosa L.) is a plum variety that can grow wild in almost every region of our country. It is reported that fruits with a color between blue and black have high bioactive component amounts and therefore significant antioxidant activity. In this study, wild blackthorn fruit, which can grow naturally and is rich in bioactive components, was used in sausage production at different rates (1%, 2% and 3%) after being freeze-dried. Thus, it was aimed to obtain a functional meat product and to examine the effects of the added fruit on various quality characteristics of sausages. In the first stage of the study, wild blackthorn fruit, which was supplied fresh, was dried with the help of a freeze-dryer and after falling to the desired moisture level, it was ground into powder. The antioxidant capacity of dried wild blackthorn fruit was determined by Iron III ion reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (ABTS) methods and also the total phenolic, total anthocyanin and total flavonoid substance amounts were determined. In the second stage, powdered wild blackthorn fruit was added to sausage dough made from chicken meat by making minor adjustments to an industrial formula and sausage production was carried out. The produced sausages were stored at +4 °C for 60 days. pH, water activity (aw), color, Thiobarbituric acid reacting substances (TBARS), peroxide number, free fatty acidity, total phenolic substance, total antioxidant capacity (FRAP and ABTS) and texture profile analyses and sensory analyses were performed on the products throughout the storage period. According to the obtained data, wild blackthorn addition caused an increase in aw, L*, b* values of sausages; and a decrease in pH, a* value, textural and sensory properties. It was determined that as the amount of added fruit increased, there were decreases in TBARS, peroxide number and free fatty acidity values of sausages and wild blackthorn increased the oxidation stability of the products. Key Words: Wild Blackthorn (Prunus spinosa L.), bioactive components, freeze drying, sausage, functional food.