Table 5
Effect of isoflavone on the change in volatile basic nitrogen (VBN) in dry-cured pork sausage during the ripening period (mg %)
Storage (days)
Treatment
SEM
P-value
CON
SUL
ISO
Treatment
Storage
0
8.2
NS C
8.9
B
8.2
B
0.304
0.22
***
15
10.9
NS B
11.0
A
10.8
A
0.459
0.93
30
11.8
a A
11.4
a A
10.1
b A
0.296
*
45
9.0
a C
8.6
ab B
7.8
b B
0.216
*