# Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages
## 3 Results and Discussion
### Influence of Fermentation Technology on the Microbiological Characteristics of Salami-Type Sausages
Moreover, despite these distinctions, neither the fermentation method nor the storage time had any discernible effect on the cohesiveness of the salami-type sausages. Similar results were obtained by [PERSON] et al. [70] when investigating the textural properties of \"warm\"-fermented Polican salami during refrigerated storage. The chewiness of WF salami tended to decrease during cold storage, while the CF salami showed an opposite trend. Finally, on the 63 rd day of storage, the second one displayed a significantly higher chewiness (Table 6). [PERSON] et al. [47] reported similar trends in chewiness for smoked salami (decreasing chewiness) and mold salami (increasing chewiness). The researchers attributed these changes to variances in water migration within the bars during storage. As mentioned above, in these studies, the higher fermentation temperature in the \"warm\" technology (using a different starter culture) presumably led to a significantly faster development of microorganisms and enhanced metabolic activity in the salami-type sausages compared to \"cold\" fermentation. This can be evidenced by the substantially higher counts of mesophilic aerobes and LAB in the WF sausages compared to the CF sausages (see Table 2). As is known, microbiological activity can induce (to a greater or lesser degree) textural changes in food products [72]. Influence of Fermentation Technology and Storage Time on the Sensory (Hedonic) Characteristics of Salami-Type Sausages  
In addition to microbiological, physicochemical, and chemical analyses, the salami-type sausages were also subjected to sensory (hedonic) evaluation. Ultimately, the sensory characteristics of food play a pivotal role in shaping its perception by the target consumer [73]. The results obtained for all sensory attributes (color, odor, consistency, flavor, acid off-flavor, and overall desirability) of the sausages are summarized in Table 7.  
The initial assessment (on day 0) of the salami-type sausages, including flavor, odor, color, and consistency, resulted in high ratings, ranging from 6.1 to 8.1 out of 9 points. Over time, the color, odor, and flavor of \"cold\"-fermented sausages improved. On the other hand, the color and flavor of \"warm\"-fermented sausages deteriorated (Table 7). The acid off-flavor in these salami sausages was at least 5.0 points. According to [PERSON] et al. [74], acid off-flavor is a characteristic feature of fermented sausages, irrespective of the method or starter culture employed. However, in this research, the perception of acidity in the sausages evolved during the storage period, with both types of sausages increasing after 21 days. The level of acid off-flavor in CF sausages peaked on the 21 st and 42 nd day of storage, while in WF sausages, the highest acidity sensation was noted on the 63 rd day. Interestingly, the enhanced acidity of the CF sausages on days 21 and 42 positively influenced their overall desirability, surpassing that of the WF sausages. Conversely, the highest acidity of