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

Table 6

Results of the organoleptic analysis of fermented shrimp sausages at different fermentation times.

Duration	Categories (mean ± SD)				Mean
	Color	Aroma	Texture	Taste
0 days	3.20 ± 0.76^a	2.97 ± 0.99^a	2.30 ± 0.87^a	2.47 ± 0.86^a	2.73
1 day	2.73 ± 0.82^b	2.73 ± 0.94^b	2.57 ± 0.77^a	1.97 ± 0.76^a	2.5
2 days	2.63 ± 0.66^b	1.60 ± 0.81^c	1.83 ± 0.69^b	1.57 ± 0.72^b	1.9
3 days	2.00 ± 0.94^c	1.90 ± 0.88^d	1.50 ± 0.73^c	2.17 ± 1.05^a	1.89
	p < 0.001	p < 0.001	p < 0.001	p = 0.001

Different superscript letters (a, b, c, and d) show significant differences between groups; Kruskal–Wallis test.