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Table 3 Effect of isoflavone on the pH and water activity (a w ) change in dry-cured pork sausage during the ripening period

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

  Storage period (days) Treatments SEM P-value
CON SUL ISO Treatment Storage
pH 0 6.00b A 6.03ab A 6.06a A 0.012 * ***
15 5.91NS B 5.92B 5.99B 0.008 0.064
30 6.17NS C 6.16C 6.10C 0.038 0.369
45 6.23b D 6.26a D 6.23b D 0.027 0.23
aw 0 0.97NS A 0.97A 0.99A 0.001 0.123 ***
15 0.69b B 0.72a B 0.72a B 0.009 0.096
30 0.69b B 0.71a B 0.71a B 0.005 *
45 0.65c C 0.68a C 0.66b C 0.002 ***
  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).