Table. 5. Table 5

Effect of different strains of Lactobacillus sakei starter cultures on texture profile analysis of dry fermented sausages during fermentation and ripening

Parameter	Day	Treatment					SEM

		C	S1	S2	S3	S4
Hardness (kgf)	7	0.82^B	1.03^B	1.02^B	0.92^B	0.87	0.13
	14	1.35^B	1.28^B	1.39^B	1.28^B	1.11	0.15
	21	2.93^aA	2.21^abA	2.27^abA	1.84^bA	1.55^b	0.51
	SEM	0.33	0.21	0.37	0.20	0.41
Springiness (m)	7	0.83	0.92	0.92^B	0.92^B	0.91^B	0.06
	14	0.84^b	0.94^a	0.94^aAB	0.95^aAB	0.94^aAB	0.04
	21	0.96	0.94	0.96^A	0.97^A	0.97^A	0.02
	SEM	0.08	0.05	0.01	0.01	0.02
Cohesiveness	7	0.30^A	0.32^A	0.31^A	0.27^A	0.28^A	0.05
	14	0.23^AB	0.24^A	0.23^A	0.20^AB	0.21^B	0.03
	21	0.15^aB	0.15^aB	0.08^bB	0.12^abB	0.12^abC	0.03
	SEM	0.04	0.04	0.04	0.05	0.02
Chewiness (kgf)	7	0.21^B	0.31	0.29	0.23	0.22	0.08
	14	0.24^B	0.27	0.27	0.22	0.21	0.05
	21	0.44^aA	0.32^abA	0.17^b	0.22^b	0.18^b	0.09
	SEM	0.08	0.09	0.08	0.08	0.04

Treatments are different strain of L. sakei starter culture used in this study: C, commercial starter culture control; S1, L. sakei Korean Collection for Type Cultures (KCTC)-3802; S2, L. sakei KCTC-3598; S3, L. sakei KCTC-5053; S4, L. sakei KCTC-3603; SEM, standard error of mean.

Different letters (a,b) within a row are significantly different (P<0.05). Different letters (A–C) within a column of the different storage days are significantly different (P<0.05).

Prev Nutr Food Sci 2021;26:476~484 https://doi.org/10.3746/pnf.2021.26.4.476