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.