Sample code

No. of Days

0

15

30

45

60

75

90

105

120

S1F1

8.6 ± 0.32a

8.4 ± 0.52

8.0 ± 0.67

7.7 ± 0.48

7.5 ± 0.53

7.3 ± 0.67

6.9 ± 0.57

6.5 ± 0.72

6.3 ± 0.71b

S2F1

8.5 ± 0.49a

8.0 ± 0.41

7.7 ± 0.47

7.4 ± 0.66

7.3 ± 0.48

6.9 ± 0.44

6.7 ± 0.48

6.5 ± 0.50

6.0 ± 0.55bc

S3F1

8.6 ± 0.41a

8.3 ± 0.54

7.8 ± 0.54

7.8 ± 0.35

7.1 ± 0.60

6.7 ± 0.48

6.6 ± 0.76

6.4 ± 0.47

5.9 ± 0.24bc

S4F1

8.5 ± 0.49a

8.1 ± 0.55

7.6 ± 0.46

7.5 ± 0.86

7.1 ± 0.37

6.7 ± 0.71

6.5 ± 0.55

6.1 ± 0.49

5.8 ± 0.34cd

S5F1

8.6 ± 0.39a

8.4 ± 0.41

8.0 ± 0.55

7.5 ± 0.50

7.1 ± 0.80

6.7 ± 0.82

6.3 ± 0.67

5.9 ± 0.58

5.7 ± 0.41cd

S6F1

8.4 ± 0.58a

8.2 ± 0.34

7.6 ± 0.55

7.5 ± 0.60

6.6 ± 0.66

6.3 ± 0.68

6.1 ± 0.68

5.8 ± 0.49

5.4 ± 0.57d

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 3: Evaluation of flavour of semi dried fermented sausages incorporated with 20% fat during refrigerated storage at 2°C.