Table 4.
Estimated sensory shelf-life analyses of the sausages with and without pomegranate and Citrus spp. mix by survival analysis.
| Percentage | C (Days) |
MIX5 (Days) |
MIX10 (Days) |
|---|---|---|---|
| 1% | 7.595 | 8.951 | 11.236 |
| 5% | 15.000 | 17.390 | 21.464 |
| 10% | 20.259 | 23.318 | 28.566 |
| 1st Quartile 25% | 30.815 | 35.110 | 42.567 |
| Median 50% | 44.487 | 50.241 | 60.357 |
| 3rd Quartile 75% | 59.419 | 66.637 | 79.480 |
| 90% | 73.441 | 81.942 | 97.221 |
| 95% | 81.971 | 91.217 | 107.930 |
| 99% | 98.092 | 108.684 | 128.026 |
C = sausage made without Punica granatum and Citrus spp. extract mix; MIX5 = sausage made with 5‰ P. granatum and Citrus spp. extract mix; MIX10 = sausage made with 10‰ P. granatum and Citrus spp. extract mix.