Table 3
Physicochemical properties of dry-fermented chicken sausages.
Physicochemical
characteristics
Storage
time
(days)
Formulations⁎
F1 F2 F3
pH 0 5.12±0.05aA 5.17±0.04aA 5.07±0.01aA
15 5.11±0.06aA 5.18±0.10aA 5.04±0.01aA
30 5.13±0.09aA 5.15±0.08aA 5.09±0.16aA
45 5.18±0.07aA 5.31±0.17aA 5.11±0.07aA
Water activity
(Wa)
0 0.90±0.01aA 0.89±0.01aA 0.90±0.00aA
15 0.89±0.00aA 0.90±0.01aA 0.90±0.00aA
30 0.89±0.00aA 0.90±0.01aA 0.90±0.00aA
45 0.90±0.01aA 0.90±0.01aA 0.90±0.01aA
L* 0 75.24±2.51aA 69.27±4.77aA 68.88±2.98aA
15 73.86±1.88aA 67.28±8.12aA 68.91±5.55aA
30 72.37±4.27aA 66.25±9.14aA 70.30±6.24aA
45 74.10±2.56aA 66.47±6.08aA 71.79±5.50aA
a* 0 0.46±0.96aA 4.74±1.83aA 4.26±1.77aA
15 1.31±1.83aAB 5.45±3.46aAB 4.82±3.13aAB
30 2.01±2.35aB 6.39±3.75aB 4.64±2.84aB
45 1.78±1.63aAB 6.32±2.95aAB 4.09±2.26aAB
b* 0 13.60±1.99aA 16.27±1.86aA 15.16±1.76aA
15 16.26±0.78aA 16.99±2.65aA 15.90±1.90aA
30 15.73±1.22aA 17.06±3.18aA 15.82±2.75aA
45 12.82±1.33aA 16.44±2.17aA 14.78±1.28aA
a*/b* 0 0.03±0.07aA 0.28±0.10aA 0.29±0.11aA
15 0.08±0.11aAB 0.29±0.14aAB 0.31±0.17aAB
30 0.12±0.14aB 0.28±0.11aB 0.36±0.14aB
45 0.14±0.12aB 0.27±0.12aB 0.37±0.12aB
Means±standard deviation in the same row followed by different lowercase letters indicates
differences (p≤0.05) among formulations on the same day of storage. Means±standard
deviation in the same column followed by different uppercase letters indicates differences
(p≤0.05) for each formulation affected by storage time (n=9, except for color n=12). L*
ranges from 0 (black) to 100 (white); a* ranges from red (+a*) to green (−a*); and b*
ranges from yellow (+b*) to blue (−b*).
⁎Formulations: F1 (17% corn oil), F2 (9% corn oil) and F3 (9% corn oil and 7% inulin).