Sample code

No. of Days

0

15

30

45

60

75

90

105

120

S1F2

8.5 ± 0.53ab

8.2 ± 0.35

8.1 ± 0.44

7.8 ± 0.49

7.5 ± 0.48

7.3 ± 0.26

7.2 ± 0.47

6.7 ± 0.53

6.4 ± 0.47c

S2F2

8.5 ± 0.53ab

8.4 ± 0.47

8.2 ± 0.34

8.0 ± 0.41

7.7 ± 0.67

7.2 ± 0.35

7.0 ± 0.41

6.9 ± 0.53

6.5 ± 0.50c

S3F2

8.3 ± 0.42a

8.1 ± 0.53

7.7 ± 0.42

7.4 ± 0.67

7.0 ± 0.41

6.7 ± 0.63

6.3 ± 0.48

6.1 ± 0.32

5.9 ± 0.32de

S4F2

8.7 ± 0.28b

8.5 ± 0.50

8.0 ± 0.53

7.6 ± 0.50

7.1 ± 0.32

6.6 ± 0.52

6.4 ± 0.52

6.1 ± 0.37

5.9 ± 0.21de

S5F2

8.3 ± 0.42ab

8.0 ± 0.41

7.7 ± 0.67

7.3 ± 0.48

6.9 ± 0.39

6.8 ± 0.59

6.2 ± 0.34

6.2 ± 0.47

6.1 ± 0.72cd

S6F2

8.3 ± 0.35ab

7.9 ± 0.24

7.8 ± 0.63

7.1 ± 0.28

6.7 ± 0.82

6.2 ± 0.34

6.0 ± 0.33

5.8 ± 0.48

5.6 ± 0.39e

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