Use of Hazelnut Skin in Emulsion-Type Sausages: Effects on Emulsion Stability, Lipid Oxidation and Storage Stability

In this study, the quality and technological properties of sausages formulated with varying levels of hazelnut skin were evaluated. Four formulations were prepared: a control sample without hazelnut skin, and experimental samples containing 0.5%, 1.0%, and 2.0% hazelnut skin, respectively. Selected quality parameters were monitored over the storage period on days 0, 15, 30, and 60. The highest emulsion capacity (EC) and emulsion stability (ES) were observed in sausages containing 2% hazelnut skin. Hazelnut skin addition influenced pH and jelly-fat release (JFR) from the sausage matrix, with increasing concentrations resulting in lower pH values and higher JFR. Furthermore, hazelnut skin increased the protein content while reducing the fat content of the sausage samples. According to the sensory evaluation, no significant differences were found between the control and hazelnut skin-containing samples (p0.05), indicating that the addition did not adversely affect sensory properties. Both treatment and storage duration had significant effects (P