Table 2.

Experimental results of moisture, fat and weight loss for low-fat Italian salami before and after the ripening time

Treatments	Initial		Final
	Moisture	Fat	Moisture	Fat	Weight loss (%)
I1	66.01	9.72	36.22b	22.85ab	40.39
F1	66.24	9.60	39.43a	22.44ab	40.52
A1	66.97	9.07	36.86b	21.08ab	39.89
I2	66.21	10.51	36.94b	23.39a	40.54
F2	66.47	9.93	38.95a	21.95ab	41.05
A2	65.55	10.23	35.98b	20.75b	40.50
IF	67.66	9.52	35.99b	21.26ab	39.57
IA	66.13	10.23	36.51b	22.09ab	39.73
FA	66.67	9.21	36.62b	22.46ab	40.68
IFA	66.84	9.17	39.70a	22.15ab	40.49
SEM	0.16	0.13	0.32	0.21	0.20
P value	0.131ns	0.112ns	< 0.0001	0.036	0.914ns

SEM, Standard error of mean; ns, not significant. I1; I2 (10% of pork fat + 2% of Inulin); F1; F2 (10% of pork fat + 2% of FOS); A1; A2 (10% of pork fat + 2% of ACD); IF (10% of pork fat + 1% Inulin + 1% FOS); IA (10% of pork fat + 1% Inulin + 1% ACD); FA (10% of pork fat + 1% FOS + 1% ACD); IFA (10% of pork fat + 0.66% Inulin + 0.66% FOS + 0.68 ACD)

^a,bAccording to the Tukey test, samples on the same column with different letters show present significant differences between them (P < 0.05)