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

Table 2

Results of IC₅₀ (ppm) of fermented shrimp sausages at different fermentation times.

Duration	IC50 value (ppm)
Fresh shrimp	2.99 ± 0.227
0 days	1.849 ± 0.189
1 day	1.655 ± 0.276
2 days	1.597 ± 0.256
3 days	1.161 ± 0.069
	p = 0.024^a

Significance <0.05; ^aANOVA: analysis of variance.