. 2021 Jun 4;59(4):1478–1486. doi: 10.1007/s13197-021-05158-6

Table 2.

pH, titratable acidity, weight loss and colour (L*, a*, b*) properties of sucuk samples during ripening

Factors	n	pH	Titratable acidity (%)	Weight loss (%)	L*	a*	b*
Treatment (A)
0%PA(control)	10	5.84 ± 0.20^a	1.30 ± 0.26^d	27.84 ± 12.22^a	48.18 ± 1.54^c	13.62 ± 0.79^a	17.46 ± 2.59^d
1.0% PA	10	5.69 ± 0.21^b	1.35 ± 0.20^c	26.64 ± 11.55^b	49.99 ± 1.38^b	13.88 ± 1.87^a	18.84 ± 2.31^c
2.5% PA	10	5.52 ± 0.25^c	1.67 ± 0.43^b	26.70 ± 11.44^b	49.97 ± 1.79^b	13.90 ± 0.51^a	19.42 ± 2.35^b
5.0% PA	10	5.45 ± 0.29^d	1.81 ± 0.60^a	26.48 ± 11.89^b	51.13 ± 1.43^a	13.84 ± 0.53^a	19.94 ± 1.29^a
Significance		**	**	*	**	ns	**
Ripening day (B)
1	8	5.99 ± 0.14^a	1.07 ± 0.11^e	9.43 ± 0.60^e	48.24 ± 1.17^d	13.85 ± 0.33^a	21.34 ± 0.46^a
3	8	5.11 ± 0.11^b	1.26 ± 0.12^d	19.83 ± 0.80^d	50.69 ± 0.80^b	14.18 ± 0.36^a	21.02 ± 1.07^a
7	8	4.64 ± 0.21^e	2.04 ± 0.23^a	29.04 ± 1.34^c	51.84 ± 1.27^a	12.99 ± 0.62^a	18.67 ± 0.96^b
14	8	4.76 ± 0.28^d	1.69 ± 0.15^b	36.57 ± 1.22^b	49.76 ± 1.68^c	13.63 ± 0.29^a	17.26 ± 1.12^c
21	8	4.82 ± 0.22^c	1.61 ± 0.60^c	39.94 ± 0.97^a	48.57 ± 1.43^d	13.15 ± 2.27^a	16.28 ± 1.79^d
Significance		**	**	**	**	ns	**
Interaction
Significance A × B		**	**	*	**	ns	**

Data are expressed as mean ± standard deviation

Means within a column with different letters are significantly different **(P < 0.01), *(P < 0.05)

ns not significant