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The effects on chemical and physical quality of the addition of beef fat with hazelnut oil were studied in sucuk. Two sucuk formulations were prepared by the addition of 2.5 and 5% hazelnut addition in which 11.11 and 20% of beef fat was substituted with hazelnut oil. The addition of hazelnut oil increased total fat of the product that affected the chemical, physical and sensorial characteristics of products. Added hazelnut oil decreased protein content but increased free fatty acids and thiobarbituric acid reactive substances values. The formulation with 2.5% hazelnut oil, corresponding to 11.11% substitution of beef fat with hazelnut oil, was judged as similar to control. PRACTICAL APPLICATIONS The results suggest that the addition of hazelnut oil in the production of sucuk could give a healthier option to consumers. This study showed that substitution of animal fat with hazelnut oil in fermented sausages is a useful application to develop a functional fermented meat product. Additionally, this study indicated that the hazelnut oil was found to be a good oil in fermented sausage and opened the door for new research with a different nut.

The chemical composition of European squid (Loligo vulgaris) mantles and tentacles and the lipid oxidation during frozen storage at three different temperatures (-20º, -40º and -80 °C) were investigated. The moisture, fat, protein and ash contents of tentacles were 80.72%, 1.44%, 16.16% and 1.63% while the same contents for mantle were 78.54%, 1.37%, 18.52% and 1.45% respectively. The initial free fatty acidity (FFA), peroxide (PV) and thiobarbituric acid reactive substances (TBARS) values of tentacles were 1.17%, 1.80 meq O2/kg fat and 0.80 mg malonaldehyde/kg respectively. The same results for mantles were 1.38%, 2.20 meq O2/kg fat and 0.73 mg malonaldehyde/kg respectively. PV and TBARS values increased with the storage time for all samples and higher storage temperature resulted with higher PV and TBARS values. The initial fatty acid compositions of L. vulgaris mantles were 29.95% saturated (SFAs), 9.95% monounsaturated (MUFAs) and 59.31% polyunsaturated fatty acids (PUFAs) and tentacles were 34.16% SFAs, 10.69% MUFAs and 55.15 PUFAs. SFAs content were increased but MUFAs and PUFAs contents were decreased during frozen storage of mantles and tentacles.

It is intended to develop a fat substituted, low fat and functional fermented sausage by determining the effects of fat substitution (15, 30 and 45% ratio) with hazelnut paste in traditional fermented sucuks. The increase in fat substitution ratio increased the dry matter but decreased the fat and cholesterol content in hazelnut added sausages. Control samples cholesterol content were 89.47 ± 0.55 mg/100 g while 15, 30 and 45% hazelnut substituted samples were 87.33 ± 1.20, 84.93 ± 0.61 and 82.28 ± 0.50, respectively. Hazelnut added sucuks had lower cholesterol level and a functional fatty acid profile with a indexes of atherogenicity and thrombogenicity. However hazelnut added sucuks had increased TBARS values. The sensory properties of sucuk did not adversely affect by replacement of fat with hazelnut.