Table 1. Effect of taxifolin and commercial starter cultures on the pH of cold-smoked pork sausages during storage.
| Sample | t(storage)/day | ||||
|---|---|---|---|---|---|
| 1 | 33 | 128 | 181 | ||
| pH | |||||
| CR-1 | (4.83±0.02)a | (4.93±0.02)a | (5.24±0.02)a | (5.36±0.01)b | |
| CR-2 | (4.85±0.01)a | (4.86±0.02)a | (5.31±0.03)a | (5.41±0.01)a | |
| CR-3 | (4.72±0.01)a | (4.82±0.01)a | (5.17±0.02)b | (5.23±0.03)b | |
| CR-4 | (4.81±0.02)a | (4.94±0.03)a | (5.25±0.01)a | (4.41±0.01)a | |
| CR-5 | (5.84±0.02)a | (4.91±0.02)a | (5.31±0.03)a | (5.43±0.02)a | |
| CR-6 | (4.72±0.03)a | (4.78±0.01)a | (5.07±0.01)b | (5.21±0.01)b | |
| CR-7 | (5.01±0.01)b | (5.11±0.04)b | (5.34±0.02)a | (5.49±0.02)a | |
| CR-8 | (4.98±0.02)b | (5.16±0.01)b | (5.29±0.02)a | (5.46±0.01)a | |
Results are expressed as mean value±standard deviation. Different letters in superscript indicate significant difference between the samples in the same row. CR-1=sausage sample fermented with Leuconostoc carnosum starter culture, CR-2=sausage fermented with Pediococcus pentosaceus and Staphylococcus xylosus, CR-3=sausage fermented with P. pentosaceus in high quantity and S. xylosus, CR-4=sausage with taxifolin and L. carnosum, CR-5=sausage with taxifolin, P. pentosaceus and S. xylosus, CR-6=sausage with taxifolin, P. pentosaceus in high quantity and S. xylosus, CR-7=sausage with taxifolin, and CR-8=sausage without taxifolin or starter culture (control)