Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk).

The aim of this study was to determine the physicochemical (pH, water activity, titratable acidity, moisture, protein, fat, colour, weight loss and oxidative stability), textural and sensory properties, and the growth of lactic acid bacteria in fermented sausages (sucuk) supplemented with different levels (0, 1, 2.5 and 5.0%) of pre-treated bitter orange () albedo. Results indicated that adding albedo to sucuk samples increased ( < 0.01) the titratable acidity, lightness and yellowness values; while it led to a decrease ( < 0.01) in pH and weight loss values. Moreover, it was observed that there were increases ( < 0.05) in Thiobarbituric acid (TBA) values when albedo was added to the samples. The highest lactic acid bacteria count was observed in the sucuk samples supplemented with 5% albedo. Regarding textural properties, albedo addition increased ( < 0.01) hardness, springiness, gumminess and chewiness values. Lastly, sensory analysis results showed that albedo added sucuk samples generally got higher ( < 0.05) scores from panellists compared to control samples.