Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

Table 2

Ash and NaCl concentration, total fat content, and TBARS values registered for dry sausages at the end of the ripening period.

System	Ash (%)	NaCl (%)	Total fat (%)	TBARS (mg MDA/kg)
SAS-1	6.9^a  ± 0.31^b	6.11 ± 0.97	24.97 ± 4.29	0.89 ± 0.03
C-1	6.42 ± 0.15	5.39 ± 0.38	21.46 ± 2.67	1.05 ± 0.08
SAS-2	6.95 ± 0.32	5.73 ± 0.18	30.05 ± 2.62	0.97 ± 0.04
C-2	6.38 ± 1.12	6.03 ± 0.01	33.99 ± 0.55	1.54 ± 0.04

Mean value.
^bStandard deviation.