. 2021 Jun 24;10(7):1460. doi: 10.3390/foods10071460

Table 3.

Changes in moisture content (%) and water activity (a_w) of Harbin dry sausages with different replacement levels of CFS during fermentation.

		Fermentation Time (d)
		0	1	4	7
moisture content (%)	Control	62.52 ± 0.05 ^Ad	53.39 ± 0.32 ^Ba	38.37 ± 0.38 ^Ca	28.57 ± 0.45 ^Da
	FS1	63.32 ± 0.38 ^Ac	52.06 ± 0.28 ^Bb	37.12 ± 0.31 ^Ca	27.31 ± 0.34 ^Da
	FS2	64.35 ± 0.25 ^Ab	50.50 ± 0.38 ^Bc	35.63 ± 0.43 ^Cb	27.55 ± 0.39 ^Da
	FS3	64.88 ± 0.07 ^Ab	48.35 ± 0.31 ^Bd	32.64 ± 0.35 ^Cc	24.36 ± 0.64 ^Db
	FS4	65.53 ± 0.18 ^Aa	47.83 ± 0.22 ^Bd	30.32 ± 0.74 ^Cd	22.06 ± 0.46 ^Dc
water activity (a_w)	Control	0.95 ± 0.01 ^Ab	0.92 ± 0.01 ^Ba	0.87 ± 0.01 ^Ca	0.84 ± 0.01 ^Da
	FS1	0.96 ± 0.01 ^Aab	0.90 ± 0.01 ^Bb	0.86 ± 0.01 ^Ca	0.82 ± 0.01 ^Db
	FS2	0.96 ± 0.01 ^Aa	0.91 ± 0.01 ^Bb	0.84 ± 0.01 ^Cb	0.81 ± 0.01 ^Db
	FS3	0.96 ± 0.01 ^Aa	0.90 ± 0.01 ^Bbc	0.83 ± 0.01 ^Cc	0.79 ± 0.01 ^Dc
	FS4	0.97 ± 0.01 ^Aa	0.90 ± 0.01 ^Bc	0.80 ± 0.01 ^Cd	0.78 ± 0.01 ^Dd

^a–d Means within the same column for the same index with different lowercase letters differ significantly among the treatments (p < 0.05). ^A–D Means within the same row with different uppercase letters differ significantly among different fermentation times (p < 0.05). Control: 100% backfat; FS1: 80% backfat and 20% CFS; FS2: 60% backfat and 40% CFS; FS3: 40% backfat and 60% CFS; FS4: 20% backfat and 80% CFS.