Table 6. Effect of different starter cultures on sensory characteristics of dry fermented sausages after the ripening period.
| Attributes | Treatments1) | SEM | ||
|---|---|---|---|---|
| COS | PE1 | PE2 | ||
| Color | 2.47b | 4.31a | 3.46a | 0.85 |
| Aroma | 3.33 | 4.14 | 3.23 | 0.81 |
| Sourness | 4.34 | 3.96 | 3.60 | 0.73 |
| Overall acceptability | 3.69b | 4.47a | 3.57b | 0.52 |
1)
Treatments are different strain of Pediococcus spp. used in the present study: COS, commercial starter culture; PE1, P. acidiliactici; PE2, P. pentosaceus, Starterkulturen Almi Rohschinken, used as control (n=3).
a,b
Means in a row with different superscripts are significantly different (p<0.05).