Table 4 Changes in pH, water activity (aw), and color of fermented sausages with dietary fibers during storage period at 4°C

Items Days of storage
0 day 7 day 14 day 21 day 28 day SEM
pH C1) 5.63Ba 5.74Aa 5.63Ba 5.28Db 5.47Cb 0.01
RBF 5.11Db 5.16Cc 5.09Dc 5.30Ba 5.60Aa 0.01
WF 5.05Dc 5.44Bb 5.41Bb 5.31Ca 5.61Aa 0.02
SEM 0.01 0.02 0.01 0.01 0.01
aw C 0.840Ac 0.818Ec 0.823Db 0.833Ba 0.828Ca 0.001
RBF 0.844Ab 0.824Db 0.832Ca 0.834Ba 0.821Ec 0.001
WF 0.853Aa 0.834Ba 0.822Db 0.831Cb 0.824Db 0.001
SEM 0.001 0.001 0.001 0.001 0.001
L*2) C 41.12Aa 32.22B 31.82BCb 31.31BCb 31.13C 0.33
RBF 40.51Ab 31.58B 32.00Bab 31.79Bb 31.52B 0.49
WF 40.49Ab 32.54BC 33.35Ba 33.29Ba 31.93C 0.27
SEM 0.12 0.39 0.45 0.47 0.34
a* C 16.17A 15.25Bb 14.57Cb 14.10Cb 12.97Db 0.17
RBF 16.65A 16.28Aa 15.95ABa 15.84ABa 14.86Ba 0.37
WF 16.37A 15.25Bb 14.93Bb 13.69Cb 12.70Db 0.14
SEM 0.15 0.20 0.27 0.25 0.33
b* C 11.77ABc 11.28Cb 12.23Aab 12.06Ab 11.11C 0.16
RBF 12.95a 12.45a 12.92a 12.84a 12.11 0.39
WF 12.40Ab 12.19Aa 11.61Bb 11.61Bb 10.98C 0.15
SEM 0.08 0.21 0.22 0.22 0.44
1) C, Control (No addition); RBF, rice bran 1.5%; WF, wheat 1.5%.
2) L*, lightness; a*, redness; b*, yellowness.
Means in the same row with different letters (A-E) are significantly different (p<0.05).
Means in the same column with different letters (a-c) are significantly different (p<0.05).
SEM, standard error of the means of three replicate experiments with three samples analyzed per replicate.