Sample code

No. of Days

0

15

30

45

60

75

90

105

120

S1F1

8.3 ± 0.48abc

8.1 ± 0.16

7.9 ± 0.31

7.7 ± 0.41

7.4 ± 0.41

7.1 ± 0.21

6.9 ± 0.21

6.6 ± 0.46

6.3 ± 0.42d

S2F1

8.4 ± 0.52cb

8.3 ± 0.42

8.1 ± 0.16

7.9 ± 0.24

7.5 ± 0.50

7.2 ± 0.24

6.9 ± 0.24

6.7 ± 0.42

6.4 ± 0.52d

S3F1

8.1 ± 0.15a

7.9 ± 0.24

7.7 ± 0.41

7.1 ± 0.21

6.9 ± 0.21

6.5 ± 0.47

6.1 ± 0.31

6.0 ± 0.16

5.8 ± 0.42e

S4F1

8.5 ± 0.53c

8.4 ± 0.47

7.8 ± 0.48

7.5 ± 0.50

7.0 ± 0.16

6.5 ± 0.53

6.2 ± 0.42

6.0 ± 0.16

5.8 ± 0.35e

S5F1

8.2 ± 0.34ab

7.9 ± 0.24

7.5 ± 0.49

7.2 ± 0.42

6.8 ± 0.42

6.7 ± 0.47

6.1 ± 0.16

5.8 ± 0.35

5.6 ± 0.44ef

S6F1

8.2 ± 0.35abc

7.8 ± 0.35

7.7 ± 0.47

6.9 ± 0.21

6.5 ± 0.53

6.1 ± 0.16

5.8 ± 0.16

5.5 ± 0.53

5.3 ± 0.42f
Table 5: Evaluation of texture of semi dried fermented sausages incorporated with 20% fat during refrigerated storage at 2°C.