Effect of rosehip extract addition on some quality characteristics of heat-treated sucuk

In this study, the effects of adding rosehip extract, which is obtained as a natural antioxidant, to heat-treated sausages at different rates on some quality characteristics and biogenic amine contents of sausages were investigated. Rosehip extract was obtained from rosehip powder using 70% ethyl alcohol solution. The obtained rosehip extract was added to sausage dough at low (5 mL/kg), medium (25 mL/kg) and high (50 mL/kg) levels. Planned analyses were carried out on sausage samples during production (dough, after fermentation and final product) and storage (30 and 60th day). It was determined that the sausage sample to which high rate of rosehip extract was added had the lowest pH value on the 30th day of the storage. It was observed that the moisture values in the final product were similar and ranged between 48.91% and 49.83%. The highest titratable acidity value was determined in sausage samples to which high rate of rosehip extract was added on the 30th day of the storage. While the sample group with the highest ash content was the control samples during the fermentation stage, the sample groups with the lowest ash content were determined in sausage samples to which medium amount of rosehip extract was added. It was determined that the effects of the treatments were significant on the L* value on the 30th day, on the a* value in the final product, on the b* value on the 60th day, on the chroma* value in the final product and on the 60th day, and on the hue* value in the final product and on the 30th day samples. In the texture profile analysis performed on sausage samples, the effects of the treatments on the hardness, cohesiveness, gumminess, chewiness and resilience values were determined to be significant in the final product, while the effects on the springiness values were determined to be insignificant in the final product and during storage. In the biogenic amine analyses carried out during the production phase and storage of heat-treated sausages produced with the addition of rosehip extract, tryptamine values were found to be between 5.69 and 21.16 mg/kg dry matter, 2-phenylethylamine values were found to be between 3.46 and 39.14 mg/kg dry matter, putrescine values were found to be between 2.39 and 7.58 mg/kg dry matter, cadaverine values were found to be between 2.51 and 18.77 mg/kg dry matter, histamine values were found to be between 3.12 and 6.65 mg/kg dry matter, tyramine values were found to be between 5.87 and 145.17 mg/kg dry matter, spermidine values were found to be between 1.69 and 18.57 mg/kg dry matter, and spermine values were found to be between 20.39 and 78.12 mg/kg dry matter. The effects of the treatments on the average TBARS values were found to be significant on fermentation, day 0 and day 60. As a result of sensory evaluation, it was observed that heat-treated sausages to which rosehip extract was added at the certain rates were generally liked.