Sample code

No. Of Days

0

15

30

45

60

75

90

105

120

S1F2

8.4 ± 0.52a

8.0 ± 0.81

7.8 ± 0.63

7.5 ± 0.53

7.3 ± 0.48

7.1 ± 0.57

6.8 ± 0.42

6.5 ± 0.53

6.4 ± 0.52b

S2F2

8.5 ± 0.53a

7.9 ± 0.74

7.5 ± 0.53

7.3 ± 0.82

7.2 ± 0.42

7.2 ± 0.42

6.6 ± 0.52

6.2 ± 0.63

6.1 ± 0.32bc

S3F2

8.5 ± 0.53a

8.0 ± 0.67

7.7 ± 0.82

7.5 ± 0.71

7.2 ± 0.42

6.5 ± 0.71

6.4 ± 0.70

6.1 ± 0.57

6.0 ± 0.47bc

S4F2

8.4 ± 0.52a

8.2 ± 0.42

7.8 ± 0.42

7.5 ± 0.84

7.3 ± 0.67

6.8 ± 0.63

6.3 ± 0.67

6.1 ± 0.56

6.0 ± 0.47bc

S5F2

8.5 ± 0.53a

8.2 ± 0.42

7.8 ± 0.42

7.4 ± 0.97

7.2 ± 0.63

6.7 ± 0.82

6.3 ± 0.67

6.1 ± 0.87

5.9 ± 0.57bc

S6F2

8.4 ± 0.49a

8.1 ± 0.32

7.6 ± 0.51

7.5 ± 0.52

6.5 ± 0.52

6.3 ± 0.67

6.3 ± 0.48

5.8 ± 0.42

5.7 ± 0.67c

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. F2= 25% fat level
Table 2: Evaluation of colour of semi dried fermented sausages incorporated with 25% fat during refrigerated storage at 2°C.