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.