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

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

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

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