. 2020 Aug 6;9(8):1066. doi: 10.3390/foods9081066

Table 5.

Sensory parameters of dry fermented sausages.

	Color	Odor	Flavor
FC (%)
15	0.32 ± 0.64 ^b	0.34 ± 0.67 ^a	0.89 ± 1.18 ^a
25	0.77 ± 0.77 ^a	0.29 ± 0.68 ^a	0.81 ± 1.12 ^a
p	<0.001	0.164	0.137
NC (mg/kg)
0	0.58 ± 0.78 ^a	0.18 ± 0.46 ^b	0.74 ± 1.06 ^b
75	0.57 ± 0.77 ^a	0.36 ± 0.73 ^a	0.85 ± 1.17 ^a,b
150	0.49 ± 0.67 ^a	0.41 ± 0.77 ^a	0.98 ± 1.20 ^a
p	0.063	<0.001	0.002
JC (µL/g)
0	0.00 ± 0.00 ^c	0.00 ± 0.00 ^d	0.00 ± 0.00 ^d
0.01	0.67 ± 0.72 ^b	0.10 ± 0.36 ^c	0.17 ± 0.49 ^c
0.05	0.72 ± 0.81 ^b	0.22 ± 0.50 ^b	0.80 ± 0.77 ^b
0.10	0.80 ± 0.79 ^a	0.94 ± 0.94 ^a	2.44 ± 0.86 ^a
p	<0.001	<0.001	<0.001
SD
0	0.34 ± 0.65 ^c	0.27 ± 0.68 ^b	0.70 ± 1.07 ^b
75	0.48 ± 0.67 ^b	0.15 ± 0.41 ^c	0.76 ± 1.09 ^b
150	0.91 ± 0.82 ^a	0.46 ± 0.77 ^a	0.94 ± 1.10 ^a
225	0.45 ± 0.69 ^b	0.38 ± 0.73 ^a	1.01 ± 1.29 ^a
p	<0.001	<0.001	<0.001

FC—at content; NC—nitrite content; JC—JEO content; SD—storage day; Means ± Stdev with different letters ^(a–d) in the same column are significantly different (p < 0.05).