Table 3. Changes in the pH and color of added Monascus an Laccaic acid sausages during storages time at 4°C

Treatments1) Storage (d)
3 10 19 28
pH C 6.63±0.01Ab 6.73±0.01Aa 6.59±0.02Ac 6.65±0.04Ab
T1 6.59±0.01Cb 6.67±0.00Ba 6.53±0.01Bc 6.44±0.01Bd
T2 6.57±0.00Ea 6.57±0.01Ea 6.48±0.01CDb 6.39±0.01Dc
T3 6.61±0.01Bb 6.67±0.01Ba 6.50±0.01Cc 6.43±0.01Bd
T4 6.58±0.00CDEa 6.58±0.01Ea 6.46±0.01DEFb 6.40±0.01CDc
T5 6.58±0.00CDEb 6.62±0.00Da 6.45±0.01Fc 6.39±0.00CDd
T6 6.58±0.01CDb 6.64±0.01Ca 6.46±0.01EFc 6.38±0.01Dd
T7 6.57±0.01DEa 6.59±0.01Ea 6.48±0.03CDEb 6.41±0.01BCc
L* C 74.47±0.04Ab 74.08±0.25Abc 73.70±0.28Ac 75.11±0.42Aa
T1 73.51±0.12Ba 72.51±0.52Bb 72.43±0.52Bb 72.96±0.51Bab
T2 71.68±0.43D 71.74±1.09BC 71.22±0.85C 71.66±0.72C
T3 71.27±0.61Da 70.38±0.31Db 70.18±0.48Db 70.83±0.38Dab
T4 69.91±0.40Eab 69.73±0.69Dab 69.37±0.15Eb 70.36±0.41Da
T5 72.37±0.33Cb 71.39±0.84Dc 72.74±0.42Bab 73.20±0.29Ba
T6 69.60±0.20E 69.88±0.98D 69.92±0.41DE 70.69±0.88D
T7 69.93±0.27Eb 69.84±0.32Db 69.61±0.32DEb 70.44±0.19Da
a* C 7.26±0.37Db 7.75±0.21Fa 7.41±0.24Dab 7.27±0.27Db
T1 9.78±0.30Cb 10.31±0.28DEa 9.18±0.11Cc 9.87±0.48Cab
T2 10.09±0.72BCab 10.89±1.13CDa 8.91±0.83Cb 10.83±0.93Ba
T3 10.91±0.45ABb 11.53±0.39BCa 10.13±0.17Bb 11.37±0.46ABab
T4 11.02±0.41Ab 12.38±0.25Aa 11.07±0.18Ab 11.92±0.92Aa
T5 9.23±0.25Cc 10.14±0.44Ea 9.35±0.24Cbc 9.79±0.38Cab
T6 9.89±0.56Cc 11.88±0.35ABa 10.88±0.36Ab 11.10±0.68ABb
T7 10.81±0.44ABb 12.29±0.42Aa 11.18±0.36Ab 11.77±0.39Aa
b* C 11.05±0.29Cb 10.88±0.10Cb 11.75±0.15Ca 10.86±0.43Db
T1 9.16±0.18Db 8.94±0.14Eb 10.37±0.15Da 9.24±0.56Eb
T2 10.76±0.60Cb 10.42±0.69Db 11.77±0.54Ca 10.65±0.63Db
T3 12.58±0.24Ab 12.89±0.12Aa 12.75±0.18Aab 12.87±0.06Aa
T4 12.02±0.18ABc 12.83±0.13ABa 12.10±0.07BCc 12.40±0.28ABCb
T5 12.00±0.27ABb 12.50±0.11ABa 12.05±0.16BCb 11.95±0.26Cb
T6 11.71±0.13Bc 12.46±0.10Ba 12.09±0.20BCb 12.13±0.20BCb
T7 12.09±0.35ABc 12.88±0.30Aa 12.38±0.22Bbc 12.50±0.12ABb