Table 5 Scores (7-points scale) for sensory quality of fermented sausages inoculated with encapsulated probiotic B. longum at the end of ripening
Traits | Treatment |
C | CSC | T1 | T2 |
Color | 4.49±0.30b | 5.40±0.07a | 5.08±0.07a | 4.98±0.13ab |
Odor | 4.19±0.27b | 5.12±0.24a | 5.11±0.24a | 5.05±0.19a |
Taste | 4.25±0.25b | 4.92±0.38ab | 5.07±0.24ab | 5.22±0.31a |
Acceptability | 4.19±0.33b | 5.11±0.31ab | 4.97±0.27ab | 5.22±0.30a |
a–c Means in the same row with different letter are significantly different (p<0.05).
C, non-inoculated control; CSC, added with commercial starter culture; T1, added with 0.02% encapsulated B. longum; T2, added with 0.02% encapsulated B. longum+0.02% B. longum in saline.