Effects of Purslane, Stinging Nettle and Flax Seed Flours on Some Physicochemical and Sensory Properties of Naturally Fermented Turkish Style Semi-Dry Sausage
Hatice Sadullahoğlu Sari, Cemalettin Sariçoban

Abstract
The objective of this research was to determine the effects of seed flours of purslane, stinging nettle and flax on ripening processing and the quality characteristics of sucuk samples. Seven different formulations of sucuks were manufactured using a natural fermentation method (without starter culture) and ripened for 21 days under ambient conditions. The sucuk samples were analyzed on the related days of ripening. The pH values were decreased and in parallel lactic acid content was increased during the ripening periods. Over time, the free fatty acids and TBARS values were continuously raised. The L* values were decreased, but firstly a* and b* values were increased than decreased. The highest sensory scores were found in the sucuk samples including purslane and flax seed flours. Results of this study indicated that the seed flours as natural materials could be utilized in sucuk manufacturing, in order to obtain an acceptable final product.

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