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Journals / Black Sea Journal of Agriculture / 2026 / Cilt: 9 Sayı: 2

Use of Hazelnut Skin in Emulsion-Type Sausages: Effects on Emulsion Stability, Lipid Oxidation and Storage Stability

Hüseyin Gençcelep(ONDOKUZ MAYIS ÜNİVERSİTESİ)0000-0002-8689-7722
Fatma Merve Aydin Demirtaş(ONDOKUZ MAYIS UNIVERSITY)0009-0001-3139-4837
Pages
190–202
Publication Date
2026-03-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

These findings suggest that hazelnut skin can effectively delay oxidation in sausages without compromising their sensory quality.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the quality and technological properties of sausages formulated with varying levels of hazelnut skin were evaluated.
📊
Key Findings & Data:Four formulations were prepared: a control sample without hazelnut skin, and experimental samples containing 0.5%, 1.0%, and 2.0% hazelnut skin, respectively.
💡
Conclusion & Impact:These findings suggest that hazelnut skin can effectively delay oxidation in sausages without compromising their sensory quality.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Hazelnut skin · Emulsion · Oxidation

Abstract

In this study, the quality and technological properties of sausages formulated with varying levels of hazelnut skin were evaluated. Four formulations were prepared: a control sample without hazelnut skin, and experimental samples containing 0.5%, 1.0%, and 2.0% hazelnut skin, respectively. Selected quality parameters were monitored over the storage period on days 0, 15, 30, and 60. The highest emulsion capacity (EC) and emulsion stability (ES) were observed in sausages containing 2% hazelnut skin. Hazelnut skin addition influenced pH and jelly-fat release (JFR) from the sausage matrix, with increasing concentrations resulting in lower pH values and higher JFR. Furthermore, hazelnut skin increased the protein content while reducing the fat content of the sausage samples. According to the sensory evaluation, no significant differences were found between the control and hazelnut skin-containing samples (p>0.05), indicating that the addition did not adversely affect sensory properties. Both treatment and storage duration had significant effects (P<0.05) on pH, package drip loss, conjugated diene levels, TBARS, free fatty acidity (FFA), and L*, a*, and b* color values. Over the storage period, TBARS values decreased in samples with hazelnut skin, while FFA values increased in all samples. Moreover, sausages enriched with hazelnut skin demonstrated greater oxidative stability compared to the control. These findings suggest that hazelnut skin can effectively delay oxidation in sausages without compromising their sensory quality.

Özet

In this study, the quality and technological properties of sausages formulated with varying levels of hazelnut skin were evaluated. Four formulations were prepared: a control sample without hazelnut skin, and experimental samples containing 0.5%, 1.0%, and 2.0% hazelnut skin, respectively. Selected quality parameters were monitored over the storage period on days 0, 15, 30, and 60. The highest emulsion capacity (EC) and emulsion stability (ES) were observed in sausages containing 2% hazelnut skin. Hazelnut skin addition influenced pH and jelly-fat release (JFR) from the sausage matrix, with increasing concentrations resulting in lower pH values and higher JFR. Furthermore, hazelnut skin increased the protein content while reducing the fat content of the sausage samples. According to the sensory evaluation, no significant differences were found between the control and hazelnut skin-containing samples (p>0.05), indicating that the addition did not adversely affect sensory properties. Both treatment and storage duration had significant effects (P<0.05) on pH, package drip loss, conjugated diene levels, TBARS, free fatty acidity (FFA), and L*, a*, and b* color values. Over the storage period, TBARS values decreased in samples with hazelnut skin, while FFA values increased in all samples. Moreover, sausages enriched with hazelnut skin demonstrated greater oxidative stability compared to the control. These findings suggest that hazelnut skin can effectively delay oxidation in sausages without compromising their sensory quality.

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Cite This Article

Gençcelep, H., Demirtaş, F. M. A. (2026). Use of Hazelnut Skin in Emulsion-Type Sausages: Effects on Emulsion Stability, Lipid Oxidation and Storage Stability. Black Sea Journal of Agriculture, Cilt: 9 Sayı: 2, 190–202. https://doi.org/10.47115/bsagriculture.1782045

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