The Effect of Sausage Production as Alternative Processing Product and Use of Natural Antioxidants on the Evaluation of Trout Fillet Waste

Abstract

Seafood is one of the leading meat products with high biological and nutritive value. Dried fermented products are called sausage, as a result of the maturation process under certain conditions by filling the material prepared in the form of dough into natural/artificial casings. Oxidation is one of the most important parameters affecting shelf life in seafood containing high levels of unsaturated fatty acids. With the knowledge of the harms of synthetic antioxidants, the plant and its parts from which natural antioxidants are obtained have come to the fore. In this study, sausage dough prepared from trout fillet waste was filled in artificial casings and fermented under specified conditions, to produce sausage. Prepared sausages were divided into 3 groups as the control group without additives, with natural additives (pomegranate peel extract) and artificial additives (ascorbic acid). The proximate, chemical and physical changes of sausages, which were heat treated, stored at +4 ºC were examined. According to the results, ATVB-N and TBA of all sausage groups, exceed the limit values on the 5th day of storage. It was determined that the shelf life of the sausage obtained in the study was limited to 5 days; however, the values of the sausage group with pomegranate peel extract were found to be lower than the other groups. As a result, although the shelf life of sausage groups was limited to 5 days, it was observed that pomegranate peel extract could be used instead of synthetic preservatives with its antioxidant and antimicrobial properties.