Table 2.

Changes in pH of low-salt frankfurters formulations with FRB during refrigerated storage for 4 weeks

	Storage period (weeks)
	0	1	2	3	4
Control	6.34 ± 0.03aC	6.35 ± 0.02aC	6.39 ± 0.03aB	6.51 ± 0.02aA	6.28 ± 0.02aD
T1	5.68 ± 0.04bB	6.01 ± 0.03cA	6.06 ± 0.03cA	6.08 ± 0.01cA	5.22 ± 0.02eC
T2	6.33 ± 0.02aB	6.34 ± 0.02aB	6.37 ± 0.02aB	6.49 ± 0.02aA	5.41 ± 0.14dC
T3	6.30 ± 0.02aAB	6.26 ± 0.03bB	6.35 ± 0.04bA	6.38 ± 0.02bB	5.78 ± 0.11cC
T4	6.29 ± 0.02aA	6.24 ± 0.02bA	6.32 ± 0.02bA	6.37 ± 0.01bA	6.02 ± 0.13bB

All values are mean ± SD of three replicates

Control: frankfurter with 1.5% NaCl, T1 frankfurter with 1.0% NaCl + 0.05% ascorbic acid, T2 frankfurter with 1.0% NaCl + 1.0% FRB, T3 frankfurter with 1.0% NaCl + 3.0% FRB, T4 frankfurter with 1.0% NaCl + 5.0% FRB

^a–eMeans sharing different letters in the same column are significantly different (p < 0.05)

^A–DMeans sharing different letters in the same row are significantly different (p < 0.05)