Sample code

No. of Days

0

15

30

45

60

75

90

105

120

S1F1

8.5 ± 0.53a

7.9 ± 0.88

7.7 ± 0.48

7.6 ± 0.52

7.4 ± 0.52

7.1 ± 0.57

6.8 ± 0.42

6.6 ± 0.51

6.3 ± 0.48b

S2F1

8.4 ± 0.52a

7.8 ± 0.63

7.6 ± 0.51

7.4 ± 0.70

7.2 ± 0.42

7.1 ± 0.32

6.7 ± 0.48

6.4 ± 0.51

6.2 ± 0.42bc

S3F1

8.5 ± 0.53a

8.1 ± 0.57

7.8 ± 0.63

7.6 ± 0.52

7.2 ± 0.42

6.7 ± 0.48

6.6 ± 0.52

6.3 ± 0.48

6.1 ± 0.32bc

S4F1

8.4 ± 0.52a

8.2 ± 0.42

7.7 ± 0.48

7.6 ± 0.69

7.2 ± 0.63

6.8 ± 0.63

6.4 ± 0.52

6.1 ± 0.57

5.9 ± 0.31bcd

S5F1

8.6 ± 0.41a

8.2 ± 0.42

7.8 ± 0.42

7.5 ± 0.85

7.3 ± 0.48

6.7 ± 0.82

6.4 ± 0.52

6.1 ± 0.88

5.8 ± 0.42cd

S6F1

8.5 ± 0.53a

8.1 ± 0.32

7.7 ± 0.48

7.5 ± 0.52

6.7 ± 0.67

6.4 ± 0.52

6.2 ± 0.42

5.8 ± 0.42

5.6 ± 0.52d

Values are means of ten replicates ± SD; Means with different letters differ significantly (p<0.05). S1=Lactobacillus brevis + Lactobacillus plantarum, S2=L. brevis + Lactococcus lactis ssp. S3= L. plantarum + L. lactis ssp. S4= L. brevis + Streptomyces griseus ssp. S5= L. plantarum + S. griseus ssp. S6=L. lactis ssp. + S. griseus ssp. F1= 20% fat level.
Table 1: Evaluation of colour of semi dried fermented sausages incorporated with 20% fat during refrigerated storage at 2°C.