. 2015 Aug;28(8):1178–1186. doi: 10.5713/ajas.14.0752

Table 1.

Effect of added phyto-extracts on pH and water activity (a_w) of pork frankfurters during refrigerated storage

Parameters	Storage periods (d)

	1	5	10	15	20
pH
Control	6.40 ±0.0^D ^c	6.30 ±0.02^D ^b	6.25 ±0.04^A ^ba	6.29 ±0.02^DE ^b	6.31 ±0.01^D ^b
T₁ (0.30% SBT)	6.33 ±0.08^B ^d	6.26 ±0.03^AB ^a	6.28 ±0.01^C ^b	6.31 ±0.02^E ^c	6.29 ±0.02^C ^b
T₂ (0.10% GSE)	6.36 ±0.06^C ^b	6.28 ±0.02^CD ^a	6.27 ±0.01^BC ^a	6.29 ±0.02^CD ^a	6.29 ±0.01^C ^a
T₃ (0.03%GTE)	6.30 ±0.06^A ^b	6.23 ±0.04^AB ^a	6.22 ±0.04^A ^a	6.22 ±0.01^A ^a	6.23 ±0.01^A ^a
T₄ (0.12% FSE)	6.36 ±0.05^C ^b	6.27 ±0.07^CD ^a	6.24 ±0.01^A ^ba	6.24 ±0.04^B ^a	6.25 ±0.02^B ^a
T₅ (0.10% ACE)	6.29 ±0.06^A ^d	6.22 ±0.05^A ^a	6.24 ±0.02^A ^b	6.27 ±0.01^C ^c	6.25 ±0.02^B ^b
a_w
Control	0.990 ±0.01^A ^e	0.962 ±0.07^A ^d	0.942 ±0.03^A ^c	0.842 ±0.01^A ^b	0.806 ±0.01^A ^a
T₁ (0.30% SBT)	0.993 ±0.01^B ^e	0.990 ±0.01^C ^d	0.975 ±0.01^D ^c	0.913 ±0.01^F ^b	0.895 ±0.02^F ^a
T₂ (0.10% GSE)	0.990 ±0.01^A ^e	0.985 ±0.02^C ^d	0.968 ±0.01^C ^c	0.893 ±0.02^D ^b	0.874 ±0.01^D ^a
T₃ (0.03%GTE)	0.991 ±0.01^AB ^e	0.974 ±0.01^A ^d	0.959 ±0.02^B ^c	0.862 ±0.01^B ^b	0.853 ±0.02^B ^a
T₄ (0.12% FSE)	0.992 ±0.01^AB ^e	0.981 ±0.01^BC ^d	0.961 ±0.01^B ^c	0.883 ±0.01^C ^b	0.864 ±0.01^C ^a
T₅ (0.10% ACE)	0.991 ±0.01^AB ^e	0.987 ±0.01^C ^d	0.971 ±0.02^CD ^c	0.905 ±0.03^E ^b	0.889 ±0.01^E ^a

Control, without any extracts; SBT, sea buckthorn seed extract; GSE, grape seed extract; GTE, green tea extract; FSE, fenugreek seed extract; ACE, Acacia catechu extract.

Values are mean±standard error (n = 6).

^a–d

Means with different letters in the same row are significantly different (p<0.05).

^A–D

Means with different letters in the same column are significantly different (p<0.05).