Table 2. Technological quality traits and evolution of aerobic plate count in fermented sausage samples during ripening time

Treatment Technological quality traits Aerobic Plate Count (log CFU/g)

Weight Loss (%) Aw TBARS TVBN 0 d 4 d 12 d 20 d
C (25°C) 48.77 ± 0.55ab* 0.85 ± 0.00a 0.28 ± 0.02f 0.61 ± 0.02b 3.89 ± 0.08cB 8.26 ± 0.01aA 7.76 ± 0.04bA 7.91 ± 0.03bA
LP 20°C 49.07 ± 0.27ab 0.82 ± 0.01b 1.62 ± 0.01c 0.49 ± 0.01c 5.41 ± 0.10cA 6.87 ± 0.02aB 6.84 ± 0.02aB 5.86 ± 0.02bD
25°C 48.31 ± 0.19b 0.83 ± 0.01ab 1.00 ± 0.07d 0.53 ± 0.01bc 5.41 ± 0.13cA 7.15 ± 0.02aB 6.15 ± 0.15bD 5.94 ± 0.02bD
30°C 49.34 ± 0.38ab 0.83 ± 0.00ab 0.53 ± 0.00e 0.59 ± 0.01b 5.41 ± 0.01bA 6.15 ± 0.01aC 6.52 ± 0.01aC 5.15 ± 0.15bE
CSC (25°C) 49.11 ± 0.31ab 0.84 ± 0.00ab 1.85 ± 0.01b 0.71 ± 0.03a 5.19 ± 0.03bA 5.45 ± 0.15bD 7.59 ± 0.01aA 7.75 ± 0.03aB
LP + CSC (25°C) 49.97 ± 0.46a 0.84 ± 0.00ab 2.39 ± 0.04a 0.71 ± 0.02a 5.13 ± 0.02bA 5.30 ± 0.04bD 6.86 ± 0.03aB 7.06 ± 0.02aC