In this study, the effect of incorporation of the plant extracts in a natural
casing on the color and sensory attributes in fermented sausages, “sucuk” type,
was evaluated. The sausages were produced in industrial conditions, stuffed
into the pretreated natural casings, vacuum packaged, and stored at 4˚C for
six months. Five groups of sausages were tested, C1 (natural casing without
treatment), C2 (treated with 6% (v/v) ethanol), C3 (treated with ascorbic acid),
A (treated with ethanol extract of Aronia melanocarpa), and D (treated with
ethanol extract of Cornus mas).
Based on the results, it was concluded that the use of Aronia extract had
an effect on the color of the surface. During storage, there was an increase in
lightness (L*) and the proportion of red color (a*), and also a slight increase in
the proportion of yellow color (b*). There were no major changes in the color
parameters on the cross-section of the sausage.
Sensory testing of the sausage samples found that there was no difference
between the tested samples in terms of external appearance, while the results
of the “different from control” – DFC test showed that the A sample was visually
more acceptable and had a nicer surface color.
