Table 2. Effect of ripening time and treatments on pH, lactic acid, water activity, and moisture of sucuk

Factors	pH	Lactic Acid (%)	Water activity (a_w)	Moisture (%)
Ripening time (d)
0	5.90 ± 0.04^a	0.113 ± 0.019^g	0.953 ± 0.003^a	52.58 ± 1.303^a
1	5.20 ± 0.06^b	0.138 ± 0.022^f	0.954 ± 0.003^a	52.10 ± 1.857^a
2	4.92 ± 0.20^c	0.161 ± 0.014^e	0.948 ± 0.004^b	49.91 ± 1.647^b
3	4.88 ± 0.27^d	0.179 ± 0.014^d	0.945 ± 0.003^b	47.33 ± 2.263^c
4	4.70 ± 0.27^g	0.184 ± 0.017^d	0.940 ± 0.004^c	45.38 ± 2.099^d
5	4.75 ± 0.30^f	0.198 ± 0.017^c	0.937 ± 0.005^c	44.22 ± 3.273^d
6	4.79 ± 0.35^e	0.212 ± 0.023^b	0.933 ± 0.003^d	42.40 ± 3.232^e
7	4.72 ± 0.37^fg	0.210 ± 0.022^b	0.930 ± 0.005^e	42.03 ± 2.278^e
14	4.91± 0.46^cd	0.208 ± 0.026^b	0.891 ± 0.016^f	32.18 ± 3.334^f
28	4.81 ± 0.54^e	0.232 ± 0.012^a	0.802 ± 0.023^g	22.34 ± 2.364^g
Treatment
Control	5.26 ± 0.29^b	0.164 ± 0.038^b	0.928 ± 0.036^a	43.08 ± 8.199^bc
Peptide	5.41 ± 0.24^a	0.185 ± 0.032^a	0.927 ± 0.035^a	43.92 ± 8.206^ab
MD1210	4.76 ± 0.43^c	0.187 ± 0.038^a	0.918 ± 0.051^b	41.73 ± 9.992^d
MD1220	4.77 ± 0.42^c	0.187 ± 0.042^a	0.920 ± 0.052^b	42.82 ± 9.829^c
MD1910	4.77 ± 0.43^c	0.189 ± 0.042^a	0.920 ± 0.050^b	42.46 ± 9.612^cd
MD1920	4.77 ± 0.44^c	0.190 ± 0.043^a	0.927 ± 0.043^a	44.29 ± 9.795^a