. 2023 Sep 6;12(9):1212. doi: 10.3390/biology12091212

Table 1.

Evolution of quality parameters of non- and minimally processed fermented sausages over 60 days of storage.

Sampling Time (Days)		Color Parameters						TBARS (mg kg⁻¹)	Extrusion Force (N g⁻¹)
Sampling Time (Days)		Lightness (L*)	Redness (a*)	Yellowness (b*)	Hue Angle (h°)	Chroma (C_ab)	ΔE	TBARS (mg kg⁻¹)	Extrusion Force (N g⁻¹)
0	C	59.60 ± 0.84	13.15 ± 0.94	28.49 ± 2.99	65.17 ± 0.82	31.38 ± 3.10	0	0.89 ± 0.09	0.65 ± 0.02
0	HPP+Listex+LAB	58.38 ± 0.82	13.24 ± 0.54	29.85 ± 2.53	66.03 ± 0.95	32.66 ± 2.53	0	0.87 ± 0.07	0.61 ± 0.02
15	C	57.82 ± 0.73	13.82 ± 0.89	32.72 ± 2.13	67.09 ± 0.65	35.52 ± 2.27	4.68 ± 2.29	0.96 ± 0.10	0.66 ± 0.09
15	HPP+Listex+LAB	58.39 ± 1.13	14.43 ± 0.67	33.51 ± 2.02	66.69 ± 0.43	36.48 ± 2.11	3.93 ± 2.19	0.95 ± 0.05	0.68 ± 0.01
30	C	58.53 ± 0.32	12.57 ± 1.10	32.22 ± 0.75	68.71 ± 1.26	34.59 ± 1.08	4.05 ± 0.58	1.11 ± 0.06	0.62 ± 0.04
30	HPP+Listex+LAB	58.23 ± 0.41	11.85 ± 0.29	32.10 ± 0.57	69.74 ± 0.53	34.22 ± 0.56	2.69 ± 0.49	1.09 ± 0.04	0.61 ± 0.02
45	C	59.91 ± 0.65	12.22 ± 1.13	33.22 ± 2.89	69.81 ± 0.22	35.39 ± 3.10	5.04 ± 2.63	1.17 ± 0.03	0.64 ± 0.01
45	HPP+Listex+LAB	59.56 ± 1.21	12.28 ± 1.08	33.15 ± 2.95	69.68 ± 0.02	35.35 ± 3.14	4.09 ± 2.44	1.23 ± 0.05	0.64 ± 0.04
60	C	59.43 ± 1.24	12.82 ± 1.16	33.78 ± 1.47	69.21 ± 1.94	36.15 ± 1.43	5.49 ± 1.43	1.34 ± 0.02	0.64 ± 0.05
60	HPP+Listex+LAB	59.41 ± 1.26	12.01 ± 0.98	33.82 ± 1.43	70.47 ± 0.70	35.89 ± 1.68	4.47 ± 1.44	1.41 ± 0.03	0.62 ± 0.04

C—control; ΔE—total color difference; TBARS—thiobarbituric acid reactive substances.