Table 6.
Sensory evaluation of the control and reduced-salt dry sausages with and without yeast inoculation after a 12-day fermentation period.
| Attribute | CT | CR | PK | TD | DH |
|---|---|---|---|---|---|
| Colour | 5.52 ± 0.33 a | 5.15 ± 0.26 a | 5.32 ± 0.43 a | 5.18 ± 0.33 a | 5.48 ± 0.38 a |
| Hardness | 6.23 ± 0.42 a | 5.53 ± 0.35 ab | 4.33 ± 0.45 c | 5.47 ± 0.31 ab | 4.83 ± 0.15 bc |
| Amora | 4.83 ± 0.25 b | 4.80 ± 0.46 b | 5.73 ± 0.31 a | 5.97 ± 0.25 a | 6.30 ± 0.20 a |
| Sourness | 4.37 ± 0.40 a | 4.60 ± 0.26 a | 4.43 ± 0.25 a | 4.40 ± 0.30 a | 4.47 ± 0.21 a |
| Saltiness | 5.60 ±0.30 a | 3.27 ± 0.31 c | 4.20 ± 0.26 b | 3.33 ± 0.32 c | 4.40 ± 0.26 b |
| Umami | 5.07 ± 0.35 a | 4.60 ± 0.26 ab | 4.97 ± 0.31 a | 4.33 ± 0.25 ab | 4.07 ± 0.25 b |
Different lowercase letters (a–c) within a row indicate significant differences among the different treatments (p < 0.05). CT: 2.50% NaCl; CR: 1.75% NaCl; PK: 1.75% NaCl + P. kudriavzevii; TD: 1.75% NaCl + T. delbrueckii; DH: 1.75% NaCl + D. hansenii.