An Ultrasound‐Assisted <i>Pistacia terebinthus</i> L. Extract to Incorporate Into Fermented Sausage

In this study, the incorporation of varying levels of an ultrasound-assisted <i>Pistacia terebinthus</i> L. extract into fermented sausages (sucuks) and their effects on the quality attributes and biogenic amine formation were investigated. Terebinth extracts were prepared using 90%, 80%, 70%, 60% ethanol and distilled water. Ultrasound-assisted 70% ethanol extract was selected due to its higher total phenolic content and DPPH value. Five groups of experimental sucuks were produced by incorporating 1, 5, and 10 mL/kg of terebinth extract as a natural source of antioxidants and phytochemicals and adding 500 mg/kg of ascorbic acid and a control group. Terebinth extract incorporated groups had lower pH values in the end products when compared to control and ascorbic acid groups. The end products of all groups had moisture contents around 40%. Incorporating terebinth extract produced similar color values, texture profile analysis (TPA), and TBARS values when compared to control and ascorbic acid groups. Accumulation of biogenic amines (mg/kg dry weight) including tryptamine (9.21-30.50), 2- phenylethylamine (1.68-27.51), putrescine (1.20-5.84), cadaverine (2.47-5.79), histamine (6.50-8.08), tyramine (2.77-78.33), spermidine (4.00-6.84), and spermine (51.08-65.83) were in the expected ranges for fermented sausages. Even though terebinth extracts were not effective to decrease biogenic amine accumulation in the samples, there were no significant differences in biogenic amine contents of the end products. The current study demonstrated that terebinth extracts as a source of antioxidants and phytochemicals can be incorporated into fermented sausages without having a negative effect on the overall quality.