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Lipid oxidation, lipolysis and color stability of naturally fermented Turkish sausages with different initial fat content (10, 20 and 30%) were studied during 60 days of storage of the vacuum‐packed sausages at 4 ± 2°C. During storage, thiobarbituric acid (TBA) and total free fatty acids (FFAs) were measured to determine lipid oxidation and lipolysis. Changes in color were determined by measuring Commission Internationale de l'Eclairage (CIE) L* (lightness), a* (redness) and b* (yellowness) color variables. Vacuum packing prevented any drying. Initial fat content and storage time had a significant impact on FFA and TBA values of sausages. High fat contents and prolonged storage times resulted in high lipolytic activity and lipid oxidation. CIE L*, a* and b* color variables of the sausages were affected by fat content, whereas only the a* variable was affected by storage time. Higher initial fat content in the sausages and residual oxygen in vacuum packing could be responsible for the observed differences in oxidative stability. Lipid and color stability were not maintained in vacuum‐packed sausages with a high fat content.

Turkish sausages (sucuk) were produced by two methods (heat processing and traditional). Their moisture, pH and water activity and lipid stability were studied during refrigerated storage (4 ± 2C/90 days). Heat‐processed (Therm) sausages had higher moisture content, water activity and pH values, and low thiobarbituric acid (TBA) values, free fatty acids (FFA) and peroxide values. FFA content of Therm sausages increased from 2.5 to 5.5% during storage and was significantly (P < 0.05) affected by storage time. In the case of traditionally produced (Trad) sausages, there was no significant impact of storage time, but their TBA value increased from 0.38 to 0.48 mg MA/kg, while only a slight increase was observed in Therm sausages, from 0.41 to 0.43 mg MA/kg. Storage time significantly (P < 0.05) increased the TBA value of Trad sausages. PRACTICAL APPLICATIONS In the current study, the effect of processing methods (heat processing and traditional) and storage time on some constituents of Turkish sausages was studied. Processing method significantly affected proximate composition of the sausages. On the other hand, lipolytic and oxidative changes were observed in both heat‐processed and traditional sausages during storage. This could be attributed to hydrolytic enzymes and residual oxygen in vacuum packs. In practical applications, low oxygen permeability packing materials or modified gas atmosphere packing are recommended for both processing methods.