The Sensory Properties of Fermented Turkey Sausages: Effects of Processing Methodologies and Starter Culture

In this research, the effects of utilizing different commercial starter culture mixes ( S 1 and S 2) and processing methodologies (traditional and heat process) on the color and sensory properties of fermented turkey sausages were examined. For this purpose, C , S 1 and S 2 groups were subdivided into two groups, just following the fermentation stage. Traditionally manufactured groups were named as C ‐ T , S 1‐ T and S 2‐ T ; while heat‐processed groups were named as C ‐ H , S 1‐ H and S 2‐ H . S 1‐ T had lower pH value than C ‐ T and S 2‐ T groups ( P  < 0.05). Fermented sausage groups manufactured with starter culture mixes in both manufacturing methodologies had lower water activity values in comparison with control groups ( P  < 0.05). While utilizing starter culture mix had no effect on L * and b * values ( P  > 0.05), S 1‐ T had the highest red color intensity among the traditional style fermented turkey sausages ( P  < 0.05). S 1 groups of both manufacturing methodologies generally had higher overall acceptance scores. Practical Applications The results of water activity and sensory analyses showed that utilizing commercial starter culture mix, especially the mix containing L actobacillus sak e, S taphylococcus carnosu s and S . xylosus   II , improved the sensory characteristics of fermented turkey sausages. Thus, the tangy taste is characteristic for fermented sausages; this starter culture mix could be used to improve the sensory characteristics of fermented turkey sausages.