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.