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

Table 3

Results of the vitamin E level (mg/dl) of fermented shrimp sausages at different fermentation times.

Duration	Vitamin E levels (mg/100 g)
Fresh shrimp	1.515 ± 0.007
0 days	2.685 ± 0.007
1 day	3.355 ± 0.007
2 days	4.090 ± 0.000
3 days	4.985 ± 0.021
	p < 0.001^a

Significance < 0.05; ^aANOVA: analysis of variance.