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

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

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

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).

ISSN: 2055-0391