The Effects of Grape Seed Powder and Extract on Quality of Fermented Turkish Sausage

In this study, the effects of seed powder and extracts of two different grape varieties (Razakı and Black Gemre) on the maturation stage quality properties of Fermented Turkish sausage was investigated. Thiobarbituric acid (TBA), pH and color change characteristics of Fermented Turkish sausage have been investigated. TBA was influenced by grape seed extract on the 12th day of maturation in comparison to the control. The lowest value for different days of fermentation was obtained from 2000 ppm dosage of Black Gemre grape extract. In fermented Turkish sausage, pH were not significantly affected by supplemental grape seed powders and extracts. Color change in sausages with grape seed powder and extract was (L) slight bright, (a) slight reddish and (b) slight yellow. It has been concluded that grape seed powder and extract may be suitable for use as an antioxidant agent to prevent degradation of sausage by oxidation.