Özet:
The effects of olive leaf extract (OLE; 0, 125, 250 and 500 ppm) on the physical, chemical and microbiological properties (pH, free fatty acids, thiobarbituric acid, colour, total aerobic mesophilic bacteria, lactic acid bacteria, Enterobacteriaceae, mould and yeast) of Turkish dry fermented sausage were determined. Sausage production was carried out using beef, beef fat, sheep tail fat, garlic and various spices. Sausages that had been ripened were packed in vacuum and stored at 4 degrees C for 60 days. The analyses were carried out periodically during ripening (0, 6 and 12th days) and storage (30 and 60th days). OLE reduced the level of free fatty acid and thiobarbituric acid at the last days of ripening and during the storage. Moreover, OLE reduced count of lactic acid bacteria and total aerobic mesophilic bacteria during the storage. The addition of OLE was not cause significant differences on the pH and colour values of sausage.
