. 2020 Jun 24;9(6):830. doi: 10.3390/foods9060830

Table 4.

Technological properties of fuets during chilled storage: pH and water activity (Aw) values, colour parameters (L* lightness, a* redness and b* yellowness) and texture profile analysis (TPA) (Hardness, N).

	Samples	Days of Storage (5 °C)
	Samples	0	15	30
Aw	NF/C	0.87 ± 0.02 ^a1	0.89 ± 0.01 ^c1	0.88 ± 0.00 ^a1
	RF/C	0.88 ± 0.01 ^a2	0.84 ± 0.00 ^a1	0.87 ± 0.00 ^a2
	RF/OG	0.91 ± 0.01 ^b1	0.90 ± 0.00 ^c1	0.90 ± 0.00 ^b1
	RF/EG	0.90 ± 0.01 ^b2	0.88 ± 0.01 ^b1	0.92 ± 0.00 ^b3
pH	NF/C	5.41 ± 0.01 ^b1	5.74 ± 0.11 ^b2	6.34 ± 0.04 ^a3
	RF/C	5.50 ± 0.01 ^b1	5.87 ± 0.07 ^c2	6.5 ± 0.04 ^b3
	RF/OG	5.27 ± 0.01 ^a1	5.60 ± 0.04 ^a2	6.64 ± 0.03 ^c3
	RF/EG	5.20 ± 0.01 ^a1	5.77 ± 0.12 ^bc2	6.62 ± 0.02 ^c3
Colour parameters
L*	NF/C	41.45 ± 2.85 ^a12	42.74 ± 2.99 ^a2	38.76 ± 1.59^ab1
	RF/C	45.68 ± 2.79 ^b2	41.02 ± 1.63 ^a1	39.60 ± 3.99 ^b1
	RF/OG	41.69 ± 2.47 ^a1	41.69 ± 1.92 ^a1	40.76 ± 2.39 ^b1
	RF/EG	42.12 ± 1.86 ^ab2	39.85 ± 2.52 ^a2	35.31 ± 3.50 ^a1
a*	NF/C	14.11 ± 0.99 ^ab2	11.60 ± 2.99 ^a1	17.75 ± 1.73 ^b3
	RF/C	12.79 ± 1.87 ^a1	16.82 ± 1.17 ^b2	16.72 ± 1.70 ^ab2
	RF/OG	15.58 ± 1.38 ^b1	16.75 ± 0.88 ^b1	16.74 ± 2.04 ^ab1
	RF/EG	14.25 ± 1.29 ^ab1	16.52 ± 1.01 ^b2	15.33 ± 0.95 ^a12
b*	NF/C	6.07 ± 0.82 ^a1	4.66 ± 1.39 ^a1	7.77 ± 1.36 ^a2
	RF/C	8.23 ± 2.40 ^b1	7.01 ± 1.19 ^b1	7.66 ± 0.83 ^a1
	RF/OG	7.91 ± 0.98 ^b1	10.19 ± 1.08 ^c2	10.43 ± 1.10 ^b2
	RF/EG	8.95 ± 0.78 ^b1	9.70 ± 0.74 ^c1	9.32 ± 0.82 ^ab1
Texture profile analysis
Hardness (N)	NF/C	5.81 ± 0.91 ^b1	4.54 ± 1.40 ^a1	12.30 ± 1.66 ^b2
	RF/C	9.51 ± 0.18 ^c1	12.36 ± 2.06 ^c1	16.79 ± 3.34 ^c2
	RF/OG	3.75 ± 0.49 ^a1	3.78 ± 0.65 ^a1	5.36 ± 0.52 ^a2
	RF/EG	5.84 ± 0.50 ^b1	7.71 ± 1.08 ^b2	7.97 ± 0.73 ^a2

For sample denominations, see Table 1. Different letters in the same column and different number in the same row indicate significant differences (p < 0.05) between formulations or chilled storage process. Means ± standard deviation.