. 2020 Mar 3;9(3):274. doi: 10.3390/foods9030274

Table 2.

Physicochemical properties (pH and instrumental colour) during storage of Bologna-type sausages containing black quinoa products.

		Day 0	Day 7	Day 14	Day 21
pH
	Control	6.40 ± 0.02 ^aw	6.42 ± 0.02 ^aw	6.43 ± 0.02 ^aw	6.43 ± 0.02 ^aw
	BQS	6.44 ± 0.01 ^aw	6.45 ± 0.01 ^aw	6.46 ± 0.02 ^aw	6.44 ± 0.01 ^aw
	RFBQS	6.42 ± 0.02 ^aw	6.43 ± 0.01 ^aw	6.45 ± 0.02 ^aw	6.44 ± 0.01 ^aw
L*
	Control	64.10 ± 1.72 ^aw	64.00 ± 1.02 ^aw	63.99 ± 1.89 ^aw	63.66 ± 2.50 ^aw
	BQS	64.25 ± 1.69 ^aw	64.12 ± 2.02 ^aw	64.00 ± 1.56 ^aw	63.88 ± 2.22 ^aw
	RFBQS	58.86 ± 2.00 ^by	60.56 ± 2.00 ^bx	61.05 ± 1.11 ^bx	63.79 ± 2.01 ^aw
a*
	Control	6.02 ± 0.43 ^aw	6.25 ± 0.56 ^aw	5.96 ± 1.14 ^aw	5.76 ± 0.71 ^aw
	BQS	4.96 ± 0.69 ^bw	5.22 ± 1.47 ^aw	5.26 ± 2.00 ^aw	5.55 ± 0.99 ^aw
	RFBQS	3.08 ± 1.04 ^cx	3.56 ± 1.23 ^bx	5.39 ± 2.10 ^aw	5.58 ± 1.00 ^aw
b*
	Control	10.12 ± 0.54 ^aw	9.89 ± 2.00 ^aw	9.78 ± 1.56 ^aw	10.02 ± 0.75 ^aw
	BQS	10.22 ± 1.16 ^aw	9.72 ± 1.10 ^aw	10.23 ± 1.87 ^aw	10.02 ± 0.73 ^aw
	RFBQS	7.14 ± 0.80 ^bx	7.56 ± 1.54 ^bx	9.59 ± 1.03 ^aw	9.96 ± 0.78 ^aw
C*
	Control	11.78 ± 0.65 ^aw	11.60 ± 0.35 ^aw	11.45 ± 0.39 ^aw	11.58 ± 1.00 ^aw
	BQS	11.38 ± 1.22 ^aw	11.03 ± 1.00 ^aw	11.50 ± 0.88 ^aw	11.47 ± 1.10 ^aw
	RFBQS	7.81 ± 1.09 ^bx	8.35 ± 0.56 ^bx	11.00 ± 0.99 ^aw	11.43 ± 1.05 ^aw
H*
	Control	59.29 ± 1.20 ^cw	57.67 ± 1.13 ^cx	58.63 ± 2.08 ^bwx	60.30 ± 2.23 ^aw
	BQS	64.10 ± 2.99 ^bw	61.73 ± 2.22 ^bx	62.73 ± 1.56 ^ax	61.21 ± 2.33 ^ax
	RFBQS	67.11 ± 5.10 ^aw	64.74 ± 2.08 ^ax	60.67 ± 1.39 ^ay	60.96 ± 3.02 ^ay
ΔE*
	Control
	BQS	1.07 ^bw	1.05 ^bw	0.83 ^bw	0.31 ^aw
	RFBQS	6.71 ^aw	4.94 ^ax	3.00 ^ay	0.24 ^az

BQS: sausage with 3% black quinoa seeds; RFBQS: sausage with 3% fibre-rich fraction from the wet-milling of black quinoa seeds. ^a–c Different letters in the same column indicate significant differences (p < 0.05). ^w–z Different letters in the same row indicate significant differences (p < 0.05).