QUALITATIVE CHARACTERISTICS OF SAUSAGES MADE WITH ADDITION OF PUMPKIN AND BLACK SEED OILS

Abstract

This paper presents the results from examination on impact of cold-pressed pumpkin oil and cold -pressed black seed oil on the chemical composition and oxidative changes (degree of acidity and peroxide value) of Bacon Folk sausages. The chemical composition of the groups of sausages was examined on the first and on the sixtieth day of production, and the degree of acidity and peroxide value were examined on 1^st, 10^th, 20^th, 35^th, 45^th and 60^th day of production. From the results it can be seen no statistically significant difference between the chemical compositions of the Bacon Folk Sausages produced by applying cold pressed pumpkin and black seed oils in terms of protein and mineral content. There is a greater variation in the fat content in groups (III, IV) produced with the addition of cold pressed pumpkin oil and black seeds. The acidity level is lower in the groups of sausages produced with cold pressed black seed oil. As the maturation increases in days, the acid level in all groups and all types of cold pressed oils also increases. On the first day of production in the groups of sausages produced with cold pressed black seed oil, the lowest peroxide number was found. On the sixtieth day of production we have the lowest peroxide number in the first group of cold pressed pumpkin oil.