Sample Code Moisture Content*(%)
  0 days 15 days 30 days 45 days 60 days 75 days
FC 44.2 ± 0.03 44.1 ± 0.26 43.2 ± 0.22 41.2 ± 0.25 40.2 ± 0.36 39.8 ± 0.21
FH10K5 44.1 ± 0.21 42.0 ± 0.25 41.1 ± 0.21 40.2 ± 0.30 41.5 ± 0.35 40.0 ± 0.23
FH10L5 45.5 ± 0.23 43.3 ± 0.24 41.2 ± 0.23 40.5 ± 0.31 40.1 ± 0.34 39.8 ± 0.43
FH15K5 45.3 ± 0.25 43.1 ± 0.23 41.3 ± 0.23 40.3 ± 0.32 39.8 ± 0.45 38.7.1 ± 0.42
FH15L5 43.1 ± 0.16 41.2 ± 0.26 40.0 ± 0.25 39.8 ± 0.31 38.7 ± 0.43 38..2 ± 0.41
FH20L5 44.1 ± 0.19 42.1 ± 0.27 40.1 ± 0.25 39.2 ± 0.34 38.9 ± 0.35 38.1 ± 0.43
Fc → Sample of fermented sausage, controlled
H10, H15, H20 – 10, 15, 20 % heart respectively, K5 - 5% Kidney, L5 – 5% Lever
*Values are means of six replicate ±SD
Table 3: Evaluation of Moisture Content* of fermented sausage, incorporated with different levels of offals during refrigerated storage (4°C).