Table 4.
Changes in TVC of low-salt frankfurters formulations with FRB during refrigerated storage for 4 weeks. (Log CFU/g)
| Storage period (weeks) | |||||
|---|---|---|---|---|---|
| 0 | 1 | 2 | 3 | 4 | |
| Control | 3.28 ± 0.05aE | 3.41 ± 0.15bD | 4.00 ± 0.13bC | 7.09 ± 0.18aA | 8.83 ± 0.12aB |
| T1 | 3.11 ± 0.03bB | 3.78 ± 0.51aB | 4.35 ± 0.06aB | 7.82 ± 1.53aA | 8.88 ± 0.57aB |
| T2 | 2.40 ± 0.07dC | 3.09 ± 0.31cC | 3.74 ± 0.18cB | 5.09 ± 0.60bA | 6.82 ± 0.46bB |
| T3 | 2.46 ± 0.10dD | 3.14 ± 0.18cC | 3.21 ± 0.08dC | 5.01 ± 0.25bA | 6.39 ± 0.12bB |
| T4 | 2.75 ± 0.04cE | 3.16 ± 0.04cC | 2.94 ± 0.14eD | 5.02 ± 0.01bB | 6.15 ± 0.11cA |
All values are mean ± SD of three replicates
Control: frankfurter with 1.5% NaCl, T1 frankfurter with 1.0% NaCl + 0.05% ascorbic acid, T2 frankfurter with 1.0% NaCl + 1.0% FRB, T3 frankfurter with 1.0% NaCl + 3.0% FRB, T4 frankfurter with 1.0% NaCl + 5.0% FRB
a–eMeans sharing different letters in the same column are significantly different (p < 0.05)
A–EMeans sharing different letters in the same row are significantly different (p < 0.05)