Skip to main content

Advertisement

Table 5 Effect of isoflavone on the change in volatile basic nitrogen (VBN) in dry-cured pork sausage during the ripening period (mg %)

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

Storage (days) Treatment SEM P-value
CON SUL ISO Treatment Storage
0 8.2NS C 8.9B 8.2B 0.304 0.22 ***
15 10.9NS B 11.0A 10.8A 0.459 0.93
30 11.8a A 11.4a A 10.1b A 0.296 *
45 9.0a C 8.6ab B 7.8b B 0.216 *
  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).