Skip to main content

Advertisement

Table 2 Effect of isoflavone on the change in moisture, crude protein, crude fat, and ash contents in dry-cured pork sausage during storage (%)

From: Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage

Proximate composition (%) Storage period (days) Treatments SEM P-value
CON SUL ISO Treatment Storage
Crude protein 0 17.2NS B 16.9B 17.4B 0.45 0.76 ***
15 31.0NS A 31.6A 31.9A 2.63 0.95
30 38.3NS C 38.5A 37.6C 2.37 0.77
45 36.8a C 34.2ab A 32.6b A 1.48 *
Crude fat 0 19.8a C 16.3bC 17.9ab C 0.93 0.1 ***
15 38.4NS AB 37.2B 38.6B 0.46 0.08
30 39.9NS A 38.4B 38.3B 1.43 0.18
45 45.3NSA 43.3A 44.8A 1.94 0.44
Moisture 0 55.7b A 57.3a A 57.97aA 0.47 * ***
15 18.2NS B 18.1B 18.03B 0.76 0.95
30 11.2NS C 12.1C 12.40C 2.94 0.73
45 11.5NS C 11.1C 10.44C 0.51 0.24
Ash 0 3.15b B 3.64a C 3.27bC 0.03 *** ***
15 6.32NS A 6.23B 6.46B 0.29 0.86
30 6.15b A 7.22a A 5.92c B 0.33 0.07
45 6.65NS A 7.52A 7.35A 0.66 0.44
  1. 1) CON, Dry-cured sausage processed with 100% commercial diet fed pork; SUL, Dry-cured sausage processed with 0.3% sulfur fed pork; ISO, 0.25% isoflavone + dry-cured sausage processed with 0.3% sulfur fed pork. 2)NS; Not significant; a-c means within a row with different letters are significantly different, P < 0.05; A-D means within a column with different letters are significantly different, P < 0.05. Significance level of treatment is given by ***(P <0.001); **(P<0.01); *(P<0.05)*All values are mean ± standard deviation (n = 3).