Akademik Veri Yönetim Sistemi
Revista Cientifica de la Facultad de Veterinaria, cilt.36, sa.1, ss.1-13, 2026 (SCI-Expanded, Scopus)
This study aimed to develop an innovative version of traditional Turkish fermented sausages enriched with dietary fiber. For this purpose, cultivated mushroom powder (Agaricus bisporus) was incorporated into sausage formulations at different concentrations (5%, 8%, and 10%), and its effects on quality characteristics were evaluated during storage (0, 7, 14, 21, and 28 days). The influence of mushroom powder on physicochemical, microbiological, textural, and sensory properties was investigated. The results revealed significant differences among experimental groups in terms of dry matter, color, fat, protein, dietary fiber, thiobarbituric acid reactive substances, and texture (P<0.05). No significant changes were observed in pH or residual nitrite levels (P>0.05). Microbiological evaluation indicated significant variations in lactic acid bacteria counts on days 1, 4, 7, and 21 (P<0.05), whereas no significant differences were detected on days 0, 14, and 28 (P>0.05). In sensory analysis, color did not differ significantly among storage days (P>0.05); however, significant differences were observed among treatments (P<0.05), with the control group receiving the highest color scores, particularly on day 7. Regarding flavor, the Sausage with 5% mushroom powder addition group showed significant differences between day 7 and the other storage days (P<0.05). The highest flavor score was recorded for Sausage with 5% mushroom powder addition on day 7, while Sausage with 10% mushroom powder addition consistently exhibited the lowest scores throughout storage. On the seventh day of storage, sausages containing 5% mushroom powder received more favorable scores for flavor, texture, and overall acceptability compared to the control group; however, only the flavor parameter was statistically significant (P<0.05). Overall, supplementation with mushroom powder improved lipid oxidation stability and color attributes while enhancing dietary fiber content. These findings suggest that Agaricus bisporus powder can be effectively used to improve the quality and nutritional value of fermented sausages during storage.