. 2018 Feb 28;38(1):189–202. doi: 10.5851/kosfa.2018.38.1.189

Table 3. Color and textural traits, and proximate composition of fermented sausages at the end of ripening (20 days).

Items	C (25°C)	LP*			CSC (25°C)	LP+CSC (25°C)

		20°C	25°C	30°C
Color traits
L*	42.64 ± 0.98^{bc 1)}	40.75 ± 0.44^c	44.27 ± 1.14^ab	43.67 ± 0.65^b	46.57 ± 1.20^a	43.27 ± 0.48^bc
a*	11.69 ± 0.39^b	13.56 ± 0.35^a	13.00 ± 0.32^ab	12.46 ± 0.48^ab	12.27 ± 0.63^ab	13.25 ± 0.36^a
b*	8.78 ± 0.31^a	9.00 ± 0.44^a	8.42 ± 0.22^a	8.01 ± 0.49^a	7.84 ± 0.58^a	7.61 ± 0.48^a
Chroma	14.62 ± 0.48^a	16.29 ± 0.47^a	15.50 ± 0.31^a	14.81 ± 0.65^a	14.57 ± 0.79^a	15.30 ± 0.53^a
Hue angle	36.89 ± 0.50^a	33.50 ± 1.05^b	32.95 ± 0.90^b	32.62 ± 0.91^bc	32.46 ± 1.31^bc	29.74 ± 1.08^c
Textural profile
Hardness	1.23 ± 0.14^c	2.26 ± 0.21^b	1.67 ± 0.12^c	1.55 ± 0.11^c	2.50 ± 0.11^ab	2.76 ± 0.22^a
Cohesiveness	0.81 ± 0.26^a	1.15 ± 0.33^a	1.37 ± 0.27^a	1.03 ± 0.27^a	1.32 ± 0.17^a	1.30 ± 0.18^a
Springiness	19.64 ± 0.48^a	19.97 ± 0.34^a	19.46 ± 0.42^a	19.31 ± 0.36^a	20.22 ± 0.34^a	19.90 ± 0.47^a
Gumminess	0.99 ± 0.31^c	2.59 ± 0.83^abc	2.38 ± 0.51^abc	1.68 ± 0.51^bc	3.29 ± 0.42^ab	3.68 ± 0.74^a
Chewiness	19.52 ± 6.0^c	51.22 ± 16.2^abc	45.54 ± 9.63^abc	32.15 ± 9.43^bc	66.91 ± 9.10^ab	72.78 ± 14.27^a
Proximate composition
Fat	25.98 ± 0.30^d	27.44 ± 0.27^b	27.04 ± 0.08^b	26.75 ± 0.22^ab	26.09 ± 0.22^cd	29.14 ± 0.34^a
Moisture	25.05 ± 0.12^a	20.59 ± 0.23^cb	23.28 ± 0.29^cb	21.68 ± 0.13^cb	23.82 ± 0.15^b	20.40 ± 0.18^c
Protein	47.49 ± 0.71^c	51.16 ± 0.39^ab	48.79 ± 0.43^c	52.23 ± 0.19^a	50.44 ± 0.55^b	51.87 ± 0.41^ab

*: Mean ± standard error.

Means with different letters (a-c) within a row are significantly different (p<0.05).

C: Control (without microbial starter culture) fermented at 25°C.

LP: Added with L. plantarum and fermented at 20, 25, and 30°C.

CSC: Added with commercial starter culture fermented at 25°C.

LP + CSC: Added with a mixture of L. plantarum and commercial starter culture fermented at 25°C.