Sample cods

No. of Days

0

15

30

45

60

75

90

105

120

S1F1

8.6 ± 0.29a

8.5 ± 0.49

8.5 ± 0.44

8.3 ± 0.42

8.1 ± 0.16

7.9 ± 0.21

7.6 ± 0.44

7.4 ± 0.41

7.1 ± 0.16b

S2F1

8.5 ± 0.50a

8.4 ± 047

8.4 ± 0.41

7.7 ± 0.48

7.6 ± 0.50

7.4 ± 0.41

7.1 ± 0.21

6.9 ± 0.24

6.7 ± 0.41c

S3F1

8.5 ± 0.50a

8.3 ± 0.48

8.1 ± 0.32

7.7 ± 0. 48

7.5 ± 0.44

7.0 ± 0.16

6.8 ± 0.35

6.2 ± 0.34

6.0 ± 0.16d

S4F1

8.3 ± 0.48a

8.2 ± 0.34

8.1 ± 0.16

7.6 ± 0.52

7.2 ± 0.24

6.8 ± 0.26

6.4 ± 0.24

5.9 ± 0.21

5.5 ± 0.50e

S5F1

8.6 ± 0.30a

8.4 ± 0.41

8.2 ± 024

7.9 ± 0.21

7.2 ± 0.24

6.8 ± 0.42

6.4 ± 0.34

6.0 ± 0.16

5.4 ± 0.41e

S6F1

8.3 ± 0.42a

8.1 ± 0.16

7.6 ± 0.50

7.3 ± 0.35

7.1 ± 0.16

6.5 ± 0.50

6.1 ± 0.16

5.7 ± 0.41

5.6 ± 0.44e

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