Table 1. Chemical composition of fermented sausages at d 0 and 21 of storage
Parameter | Bacteria | Fermented camel sausage | Fermented beef sausage |
0 d | 21 d | 0 d | 21 d |
Moisture (%) | TCC | 48.6±0.07Aa | 30.3±0.65Ba | 51.7±0.80Aa | 32.0±1.34Bb |
TCC+L. lactis | 46.0±0.71Aa | 28.7±3.20Ba | 48.6±0.23Aa | 30.8±6.12Bb |
L. lactis | 45.7±0.38Aa | 29.7±0.61Ba | 50.9±0.72Aa | 36.5±1.42Ba |
Fat (g/kg) | TCC | 27.2±1.55Ba | 34.2±2.05Aa | 23.8±1.50Ba | 33.0±0.25Aa |
TCC+L. lactis | 32.8±1.15Ba | 36.8±0.80Aa | 26.5±0.00Ba | 33.3±0.90Aa |
L. lactis | 24.0±1.00Ba | 35.0±1.00Aa | 26.2±0.50Ba | 33.2±0.50Aa |
Protein (g/kg) | TCC | 25.8±1.60Ba | 29.2±1.09Aa | 26.4±1.00Ba | 27.9±1.33Aa |
TCC+L. lactis | 24.2±0.21Ba | 28.4±0.15Aa | 23.6±0.40Ba | 28.6±0.59Aa |
L. lactis | 24.6±0.21Ba | 29.7±0.64Aa | 24.3±0.23Ba | 27.7±1.28Aa |
Ash (g/kg) | TCC | 4.3±0.49Ba | 5.2±0.09Ab | 4.8±1.00Ba | 5.7±0.18Aa |
TCC+L. lactis | 4.9±0.06Ba | 5.9±0.06Ab | 4.5±0.00Ba | 5.4±0.06Aa |
L. lactis | 4.8±0.26Ba | 6.1±0.26Aa | 4.5±0.00Ba | 5.6±0.26Aa |
Values are the mean±SD of n=3.
Mean values in the same column with different lowercase superscripts indicate significant difference at p<0.05.
Mean values in the same row, for the same sausage type, with different uppercase superscript indicate significant difference at p<0.05.
TCC, traditional commercial culture (control);L. lactis, Lactococcus lactis.