Table 3 pH, salinity and sugar content of sausage according to heating temperature
Variables
Final central temperature (°C)
65
72
78
85
pH
6.34±0.05
b
6.41±0.04
b
6.49±0.03
a
6.25±0.15
b
Salinity(%)
8.25±0.50
8.50±0.58
8.50±0.58
8.75±0.50
Sugar(°brix)
7.75±0.50
7.75±0.50
8.00±0.82
8.25±0.50
a,b
Means within a row with different letters are significantly different (p<0.05).