Sample code

No. of Days

0

15

30

45

60

75

90

105

120

S1F2

8.8 ± 0.22a

8.5 ± 0.47

8.2 ± 0.70

7.9 ± 0.63

7.7 ± 0.35

7.5 ± 0.55

7.0 ± 0.60

6.7 ± 0.75

6.4 ± 0.69b

S2F2

8.6 ± 0.30a

8.0 ± 0.64

7.8 ± 0.59

7.5 ± 0.81

7.4 ± 0.70

7.4 ± 0.75

6.8 ± 0.54

6.6 ± 0.51

6.1 ± 0.55bc

S3F2

8.6 ± 0.36a

8.3 ± 0.54

7.9 ± 0.67

7.8 ± 0.45

7.3 ± 0.60

6.9 ± 0.24

6.7 ± 0.79

6.4 ± 0.47

6.0 ± 0.24bc

S4F2

8.7 ± 0.17a

8.3 ± 0.59

7.7 ± 0.48

7.5 ± 0.86

7.2 ± 0.44

6.8 ± 0.71

6.6 ± 0.44

6.3 ± 0.48

5.9 ± 0.21c

S5F2

8.7 ± 0.35a

8.4 ± 0.41

8.1 ± 0.70

7.5 ± 0.50

7.2 ± 0.95

6.8 ± 0.91

6.5 ± 0.75

6.0 ± 0.41

6.0 ± 0.37bc

S6F2

8.5 ± 0.50a

8.2 ± 0.34

7.7 ± 0.52

7.6 ± 0.50

6.8 ± 0.75

6.6 ± 0.44

6.1 ± 0.61

6.0 ± 0.44

5.9 ± 0.34c


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 4: Evaluation of flavour of semi dried fermented sausages incorporated with 25% fat during refrigerated storage at 2°C.