. 2018 Oct 31;38(5):912–926. doi: 10.5851/kosfa.2018.e24

Table 3. The changes in pH and A_W value of pork salami added with different level of kimchi powder.

Items	Treatments¹⁾	Days
Items	Treatments¹⁾	0	1	2	3	5	7	14	21	28	35	42	49	56	SEM
pH	CON	5.71^ABa	5.72^Da	5.03^Cb	4.85^Ac	4.84^Ad	4.75^Ae	4.69^Af	4.66^Ag	4.64^Ag	4.65^Ag	4.65^Ag	4.51^Ai	4.60^Ah	0.006
	KP1	5.74^Ab	5.88^Aa	5.15^Ac	4.75^Bd	4.65^Be	4.60^Bf	4.61^Bf	4.54^Bg	4.51^Bh	4.50^Bh	4.52^Bgh	4.38^Bi	4.51^Bh	0.007
	KP3	5.68^Bb	5.86^Ba	5.07^Bc	4.70^Dd	4.64^Ce	4.53^Cf	4.53^Cfg	4.51^Cg	4.51^Bg	4.44^Ci	4.47^Dh	4.35^Dk	4.42^Cj	0.007
	KP5	5.62^Cb	5.76^Ca	5.14^Ac	4.73^Cd	4.62^De	4.53^Cf	4.52^Cfg	4.50^Cgh	4.48^Bi	4.49^Bhi	4.50^Cghi	4.36^Ck	4.41^Cj	0.007
	SEM	0.013	0.005	0.010	0.003	0.005	0.004	0.003	0.009	0.010	0.003	0.004	0.004	0.006
Aw	CON	0.928^Bd	0.940^ABbc	0.946^ABa	0.941^ABb	0.936^Bc	0.932^Ad	0.931^Ad	0.881^ABe	0.848^Bf	0.837^Bg	0.829^Ah	0.846^Bf	0.820^Bi	0.001
	KP1	0.938^Ab	0.945^Aa	0.947^Aa	0.945^Aa	0.944^Aa	0.933^Ac	0.918^Bd	0.883^Ae	0.855^ABf	0.841^ABg	0.826^ABh	0.837^Cg	0.830^Ah	0.002
	KP3	0.940^Aab	0.939^ABab	0.944^ABa	0.939^Bab	0.936^Bbc	0.932^Ac	0.916^Bd	0.878^ABe	0.860^Af	0.845^Ag	0.826^ABi	0.851^Ag	0.834^Ah	0.002
	KP5	0.936^Ab	0.935^Bb	0.942^Ba	0.938^Bb	0.934^Bb	0.929^Ac	0.918^Bd	0.875^Be	0.858^Af	0.829^Ch	0.819^Bi	0.854^Ag	0.830^Ah	0.001
	SEM	0.001	0.002	0.001	0.001	0.001	0.002	0.002	0.002	0.002	0.001	0.002	0.001	0.001

^A–D Means within same column with different superscript letters differ significantly at p<0.05.

^a–j Means within same row with different superscript letters differ significantly at p<0.05.

¹⁾ Con, pork salami added with commercial starter; KP1, pork salami added with 1% kimchi powder; KP3, pork salami added with 3% kimchi powder; KP5, pork salami added with 5% kimchi powder.

Table 3. The changes in pH and AW value of pork salami added with different level of kimchi powder.

Table 3. The changes in pH and A_W value of pork salami added with different level of kimchi powder.