Modeling of the reduction of the amounts of synthetic nitrite used in the production of fermented sausage with carrot and cherry stalk powders by the response surface methodology

In this study, determination of the effects of sodium nitrite, carrot powder and cherry stalk powder on the some characteristics of fermented sausages produced by the traditional method. It is aimed that modelation of these effects by response surface method with Central Composite Design and reducting the use of synthetic nitrite. The study was conducted in two parallel, two repeats. The specified treatment rates were created in 16 combinations. Raw materials in sucukes produced by the traditional method; Lean beef, beef fat, lamb tail fat, sodium nitrite (0-150 ppm), carrot powder (%0-2), cherry stalk powder (%0-0.5) and some spices. The resulting sausages have been left to ripen at 0-4 °C for 30 days after the fermentation phase lasting 7 days. Fermentation 0. and the 7th. daily and the last day of maturation, including the 30. on a daily basis, some physical, chemical and technological analyses were performed and the necessary calculations were carried out in a regular manner. As a result of the study, the effects of nitrite, carrot powder and cherry stalk powder on pH, humidity, peroxide, TBA, L*(internal), a*(internal), b*(internal), L*(shell), b*(shell), a*(shell) values and NO3- values.