. 2023 Nov 3;12(21):4022. doi: 10.3390/foods12214022

Table 4.

Change in pH, moisture content, and color values of optimized sausages after PAW treatment during storage at 4 °C.

Analysis	Treatment	1st Day	6th Day
pH	Control	6.59 ± 0.03 ^a	6.09 ± 0.02 ^a
pH	Optimized sample	6.32 ± 0.05 ^b	6.12 ± 0.04 ^a
Moisture content (%)	Control	62.14 ± 0.4 ^a	58.21 ± 0.22 ^a
Moisture content (%)	Optimized sample	59.14 ± 0.42 ^b	58.12 ± 0.12 ^a
L*	Control	51.94 ± 0.2 ^a	49.34 ± 0.12 ^a
L*	Optimized sample	47.04 ± 0.25 ^b	47.44 ± 0.11 ^b
a*	Control	14.91 ± 0.19 ^a	12.91 ± 0.01 ^a
a*	Optimized sample	4.21 ± 0.11 ^b	0.01 ± 0.01 ^b
b*	Control	16.91 ± 0.21 ^a	15.01 ± 0.29 ^a
b*	Optimized sample	17.29 ± 0.14 ^b	16.12 ± 0.01 ^b

^a,b Means with different subscripts within a column significantly different at p < 0.05. Control and optimized sample are sample G and sample B, respectively.