Sample code

No. of Days

0

15

30

45

60

75

90

105

120

S1F2

8.7 ± 0.22a

8.6 ± 0.44

8.6 ± 0.44

8.4 ± 0.41

8.2 ± 0.35

8.1 ± 0.28

7.7 ± 0.41

7.4 ± 0.46

7.2 ± 0.34b

S2F2

8.6 ± 0.30a

8.4 ± 0.49

8.4 ± 0.39

7.8 ± 0.59

7.6 ± 0.57

7.5 ± 0.44

7.1 ± 0.21

6.9 ± 0.32

6.8 ± 0.35c

S3F2

8.6 ± 0.44a

8.4 ± 0.47

8.2 ± 0.34

7.8 ± 0.42

7.6 ± 0.59

7.2 ± 0.41

6.9 ± 0.21

6.2 ± 0.34

6.1 ± 0.39d

S4F2

8.5 ± 0.53a

8.3 ± 0.42

8.2 ± 0.34

7.7 ± 0.58

7.3 ± 0.26

6.9 ± 0.24

6.4 ± 0.32

6.1 ± 0.37

5.7 ± 0.47e

S5F2

8.6 ± 0.36a

8.4 ± 0.39

8.2 ± 0.24

8.0 ± 0.28

7.3 ± 0.35

7.0 ± 0.50

6.5 ± 0.37

6.1 ± 0.32

5.6 ± 0.46e

S6F2

8.4 ± 0.46a

8.2 ± 0.34

7.7 ± 0.48

7.4 ± 0.41

7.1 ± 0.16

6.6 ± 0.57

6.2 ± 0.34

5.9 ± 0.52

5.7 ± 0.35e


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