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

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Key Points

The research aims to assess how varying levels of hazelnut skin affect the quality and stability of emulsion-type sausages.
Prepared four sausage formulations: control (0% hazelnut skin), 0.5%, 1.0%, and 2.0% hazelnut skin.
Monitored quality parameters including emulsion capacity, pH, and jelly-fat release over a 60-day storage period.
Conducted sensory evaluation to assess the impact on taste and texture.
Sausages with 2% hazelnut skin showed the highest emulsion capacity and stability.
Higher levels of hazelnut skin led to lower pH values and increased jelly-fat release.
Increased protein content was observed while fat content decreased in the hazelnut skin-containing sausages.

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Evaluation of hazelnut skin in emulsion-type sausages shows improved emulsion stability, suggesting potential for quality enhancement.

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Gençcelep et al. (2026) studied this question.

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