Antioxidant Activity, Microbiological Quality, and Acceptability of Spontaneously Fermented Shrimp Sausage (Litopenaeus vannamei)

Table 1

Results of the inhibition percentage (%) of fermented shrimp sausages at different fermentation times.

Duration	Inhibition (%)
Fresh prawn	17.36 ± 2.746
0 days	23.93 ± 2.927
1 day	26.57 ± 3.935
2 days	34.32 ± 4.956
3 days	42.09 ± 5.994
	p = 0.005^a

Significance < 0.05; ^aANOVA: analysis of variance.