Table 5 Changes in total microbial count (TMC), lactic acid bacteria (LAB), 2-thiobarbituric acid reactive substance (TBARS) and volatile basic nitrogen (VBN) of fermented sausages with dietary fibers during storage period at 4°C
| Items | Days of storage |
| 0 | 7 | 14 | 21 | 28 | SEM |
| TMC(Log CFU/g) | C1) | 5.40 | 5.38 | 5.15 | 5.45 | 5.15 | 0.12 |
| RBF | 5.30 | 5.03 | 5.00 | 5.15 | 5.53 | 0.16 |
| WF | 5.23 | 5.19 | 5.38 | 5.38 | 5.30 | 0.15 |
| SEM | 0.12 | 0.16 | 0.10 | 0.13 | 0.18 | |
| LAB(Log CFU/g) | C | 6.99c | 7.02 | 7.15b | 7.53 | 7.30 | 0.24 |
| RBF | 8.00a | 7.65 | 7.81a | 7.45 | 7.38 | 0.18 |
| WF | 7.63b | 7.40 | 7.45ab | 7.30 | 7.38 | 0.16 |
| SEM | 0.03 | 0.25 | 0.12 | 0.19 | 0.28 | |
| VBN(mg%) | C | 21.45Ac | 16.70Cc | 18.57Bc | 19.08Bc | 16.79Cc | 0.53 |
| RBF | 32.53Aa | 26.58Ba | 31.93Aa | 20.45Cb | 29.97Aa | 0.78 |
| WF | 29.23Ab | 18.71Cb | 23.7Bb | 23.01Ba | 19.81Cb | 0.36 |
| SEM | 0.62 | 0.54 | 0.39 | 0.36 | 0.86 | |
| TBARS(mg MA/kg) | C | 0.19B | 0.16Bc | 0.43A | 0.15B | 0.08Bb | 0.06 |
| RBF | 0.39A | 0.45Aa | 0.48A | 0.19B | 0.17Ba | 0.04 |
| WF | 0.44B | 0.32BCb | 0.68A | 0.17CD | 0.09Db | 0.05 |
| SEM | 0.07 | 0.03 | 0.08 | 0.01 | 0.01 | |
1) C, Control (No addition); RBF, rice bran 1.5%; WF, wheat 1.5%.
Means in the same row with different letters (A-D) are significantly different (p<0.05).
Means in the same column with different letters (a-c) are significantly different (p<0.05).
SEM, standard error of the means of three replicate experiments with three samples analyzed per replicate.