Table 5. Effect of MAP varying in gas composition on sensory attributes of dry fermented sausages during storage
Parameter | Days | Treatments1) | SEM2) |
Control | MAP1 | MAP2 | MAP3 | MAP4 |
Color | 1 | 4.50a | 4.08aA | 3.76bA | 3.50bA | 2.78bB | 0.63 |
15 | 3.99 | 3.76B | 3.64B | 3.48A | 3.20A | 0.67 |
30 | 3.73a | 3.64aB | 2.42cC | 3.41aB | 2.28cB | 0.44 |
45 | 2.59a | 3.02aC | 2.00cD | 2.46abC | 2.24bB | 1.00 |
SEM | 0.83 | 0.66 | 0.63 | 0.63 | 0.63 | |
Lactic acid aroma | 1 | 5.00aA | 4.54aA | 4.00abA | 3.76bA | 3.76bA | 0.12 |
15 | 4.02B | 4.00B | 3.42A | 3.34A | 3.25A | 0.64 |
30 | 3.50B | 3.38BC | 3.22A | 3.16B | 3.10AB | 0.31 |
45 | 3.56B | 3.18C | 3.09B | 3.02C | 2.99B | 0.86 |
SEM | 0.61 | 0.67 | 0.62 | 0.29 | 0.53 | |
Sourness | 1 | 3.60bA | 4.40aA | 4.58aA | 4.18aA | 4.05aA | 0.50 |
15 | 3.52A | 3.30B | 3.04B | 3.15B | 3.00B | 1.03 |
30 | 3.36AB | 3.12B | 3.19B | 3.12BC | 3.10B | 0.45 |
45 | 2.90B | 2.86C | 3.37B | 3.00C | 2.46C | 1.02 |
SEM | 0.79 | 0.72 | 0.85 | 0.58 | 0.99 | |
Overall acceptability | 1 | 4.42aA | 3.72a | 3.09bA | 3.79a | 3.69a | 0.68 |
15 | 3.68B | 3.36 | 3.00A | 3.75 | 3.56 | 0.82 |
30 | 3.46B | 3.40 | 2.74B | 3.70 | 3.21 | 0.31 |
45 | 3.25aB | 3.19a | 2.20bC | 3.56a | 3.01a | 1.17 |
SEM | 0.78 | 1.03 | 0.63 | 0.82 | 0.70 | |
0=extremely pale to 5=very dark (color); 0=very weak fermented aroma to 5=very strong fermented aroma (lactic acid aroma); 0=light sour to 5=strong sour (sourness).
Treatments are control (vacuum packaging); MAP1, 25% CO2/75% N2; MAP2, 50% CO2/50% N2; MAP3, 70% CO2/30% N2; MAP4, 100% CO2.
n=3.
Means with different letters within a column are significantly different (p<0.05).
Means with different letters within a row are significantly different (p<0.05).
MAP, modified atmosphere packaging.