Table 3. The effects of GSF on the moisture, fat and protein values of sausages during ripening period*

GSF (%)	0 d	7 d	14 d
Moisture
0.00	59.48±2.25 A	53.51±0.48 a,B	42.75±1.53 C
0.75	58.29±1.80 A	51.00±0.73 b,B	41.64±2.27 C
1.50	59.23±0.30 A	49.73±0.21 b,B	41.47±0.46 C
3.00	58.22±0.04 A	49.77±0.68 b,B	41.72±2.92 C
Fat
0.00	17.89±2.84 B	20.70±0.84 AB	25.74±1.09 A
0.75	18.50±2.40 B	22.15±0.20 AB	25.84±0.90 A
1.50	17.07±0.11 C	22.24±0.69 B	25.47±1.10 A
3.00	17.19±0.04 B	21.74±0.81 AB	26.27±2.63 A
Protein
0.00	17.76±0.13 C	20.11±0.42 B	22.75±0.06 A
0.75	17.95±0.27 C	19.99±0.16 B	22.76±0.02 A
1.50	17.66±0.10 C	20.12±0.44 B	23.26±1.59 A
3.00	17.68±0.02 C	20.06±0.69 B	21.86±0.33 A