Comparison of the effects of sesame and Thymbra spicata oil during the manufacturing of Turkish dry-fermented sausage

Effects of sesame, Thymbra spicata oil and BHT (butylated hydroxy toluene) on the quality and safety (pH, biogenic amine, TBARS values, colour and sensory attributes) of Turkish dry-fermented sausage were investigated during the ripening periods. A sharp decrease (P < 0.05) in pH values were observed from 5.84 to about 4.40 during the first 2 days of ripening. The TBARS value and putrescine concentration in recipes were found in the following order: control (S1) > BHT (S2) > sesame oil (S4) > Thymbra spicata oil (S3). Histamine and tyramine concentrations were highest (P < 0.05) in the control recipe, while lowest (P < 0.05) in Thymbra spicata and sesame oil added recipes. The most acceptable recipes were found to be the sesame oil added recipes with respect to their highest overall sensory quality scores. The order of acceptability was found to be S4 = S3 = S2 > S1. The pH, L, b, and YI-values were not significantly changed (P > 0.05) by the addition of Thymbra spicata oil, sesame oil, and BHT. These results indicated that the most effective antioxidant was found to be Thymbra spicata oil. This study pointed out that natural antioxidants could be easily utilized in sausages to enhance quality and get safe products.