Investigation of the effect on physicochemical, microbiological and sensory parameters of fermented sausage added jujube fruit extract

In this study, the effects of adding jujube extract at different concentrations (0.5%, 1%, 1.5%, and 2%) on the physicochemical, microbiological, and sensory properties of fermented sausages during the fermentation and storage periods were investigated. For this purpose, microbiological analyses were performed by inoculating experimental sausage samples on the day of production and on the 7th and 21st days, monitoring yeast and mold growth, and enumerating total mesophilic aerobic bacteria, psychrophilic bacteria, Enterobacteriaceae, and lactic acid bacteria. Significant differences were observed in all groups except for psychrophilic bacteria. The results indicated that jujube possessed both antibacterial and antifungal activities. Physicochemical analyses included pH measurements throughout fermentation; color values (L*, a*, b*) on days 7, 14, 21, and 28; and determinations of moisture, protein, fat, ash, volatile lipid oxidation compounds, DPPH radical scavenging activity, TBARS values, total phenolic content, texture profile, and residual nitrite content at the end of fermentation. Although no statistically significant differences in pH were found among the groups, jujube supplementation was observed to accelerate the pH reduction. Analysis of L*, a*, and b* values revealed significant differences among the groups during storage. At the end of fermentation, significant differences among groups were found for moisture, protein, ash, volatile lipid oxidation compounds, DPPH, and total phenolic content, while differences in fat content, texture profile, and residual nitrite were not statistically significant. Following the completion of fermentation, a sensory evaluation was conducted by 10 trained panelists. A strong positive correlation was found among flavor, aroma, and overall acceptability, while color and texture were also shown to influence consumer preferences; however, no statistically significant differences among groups were observed. In conclusion, the addition of jujube to fermented Turkish sausages was found to support antimicrobial and antioxidant activity, accelerate the fermentation process, and exert no adverse effects on protein, fat, ash, color, and texture. However, increasing jujube concentration led to decreased flavor, aroma, and consumer acceptability. These findings suggest that jujube can be added to sausages at concentrations that do not adversely affect consumer preference, in order to accelerate fermentation, extend shelf life, prevent oxidative discoloration through antioxidant activity, and enhance potential health benefits.