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TURKEY SAUSAGE WITH FIGS: A NUTRITIOUS AND FLAVORFUL MEAT PRODUCT
Abstract
Figs (Ficus carica) are renowned for their high antioxidant content and rich nutritional profile. They are an excellent source of vitamins (particularly vitamins A, C, K, and B-complex), essential minerals (such as calcium, magnesium, potassium, and iron), fiber, and bioactive compounds that offer numerous health benefits. Due to these properties, figs contribute to improved digestion, better blood sugar regulation, and enhanced cardiovascular health. Sausages are a widely enjoyed food, which inspired us to reimagine the traditional pork sausage by creating a healthier alternative based on turkey meat. Turkey is a lean, high-quality protein source, packed with essential vitamins and minerals, making it a nutritious option suitable for a broad range of consumers. The turkey sausage with figs stands out for its distinctive combination of flavors and textures, delivering a unique culinary experience while providing significant nutritional benefits. The goal of this study was to develop an innovative product - homemade turkey sausages enriched with figs - and to analyze them from both sensory and physicochemical perspectives. The obtained results were compared to those of commercially available turkey sausages on the domestic market. Findings indicate that, compared to market-available sausages, the newly developed turkey sausages with figs offer superior nutritional value. Several key parameters were evaluated, including sodium chloride content, titratable acidity, moisture levels, and cooking yield. Moreover, in sensory analysis, the turkey sausages containing figs received the highest scores across all assessed attributes, such as texture, color, aroma, taste, and overall acceptability. These results highlight the potential of figs as a valuable ingredient in both everyday diets and meat products, demonstrating their ability to enhance not only the nutritional profile but also the sensory appeal of turkey sausages.
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