Table 6. Evaluation of quality parameters in dry fermented sausages using mold starters M600 and SJ02

Analysis	Parameter	M6001)	SJ02
TBARS2)	MDA (μg/mL)	0.75±0.09	0.58±0.09
Meat Color3)	CIE L*	41.82±3.96	42.80±4.69
	CIE a*	9.56±0.97	8.67±1.11
	CIE b*	6.56±0.92	6.50±0.85
TPA3)	Hardness (N)	2.80±0.36	2.75±0.50
	Cohesiveness (N)	0.23±0.06	0.27±0.09
	Adhesiveness (mJ)	0.68±0.34	1.05±0.39*
	Gumminess (N)	0.64±0.20	0.73±0.26
	Chewiness (N)	0.18±0.16	0.20±0.15

The results are presented as mean±SD.
M600, manufactured fermented sausage with commercial starter culture; SJ02, manufactured fermented sausage with Penicillium nalgiovense SJ02.
Mean±SD (n=3).
Mean±SD (n=6).
p<0.05 indicates a significant difference in the measured values compared to M600.
MDA, malondialdehyde; TBARS, thiobarbituric acid reactive substance; TPA, texture profile analysis.