Figure 2.
Total Antioxidant Capacity: (a) DPPH assay and (b) ABTS assay of the tested sausages. C—control treatment with salt, P—control treatment with salt nitrite, SCH1—treatment with L. plantarum SCH1; BAL6—treatment with P. pentosaceus BAL6; KL14—treatment with P. pentosaceus KL14. The values are expressed as means ± standard deviation; a–c statistically significant differences between times (p < 0.05); A–D statistically significant differences between treatments (p < 0.05).