Table 1 Experimental groups of current study.

From: Microbial safety and chemical characteristics of sausage coated by chitosan and postbiotics obtained from Lactobacillus bulgaricus during cold storage

No

Treatment

Description

1

Control

Without nitrite, postbiotic and chitosn solution

2

S1

Having 120 ppm nitrite

3

S2

Having 100 ppm nitrite

4

S3

Coating with 0.5% chitosan solution

5

S4

Coating with 1% chitosan solution

6

S5

Coating with postbiotic solution at concentration of 150 mg/L

7

S6

Coating with postbiotic solution at concentration of 300 mg/L

8

S7

Coating with postbiotic solution at concentration of 150 mg/L, 0.5% chitosan solution and addition 100 ppm nitrite to formulation

9

S8

Coating with postbiotic solution at concentration of 150 mg/L, 1% chitosan solution and addition 100 ppm nitrite to formulation

10

S9

Coating with postbiotic solution at concentration of 300 mg/L, 0.5% chitosan solution and addition 100 ppm nitrite to formulation

11

S10

Coating with postbiotic solution at concentration of 300 mg/L, 1% chitosan solution and addition 100 ppm nitrite to formulation