Table 2 Changes in pH, water activity (a_w), and color of fermented sausages with dietary fibers during ripening period at 20°C

Items		Days of ripening
Items		0 day	1 day	2 day	3 day	4 day	5 day	6 day	7 day	SEM
pH	C¹⁾	5.79^Cb	5.92^Ab	5.80^Cc	5.88^Ba	5.73^Da	5.79^Ca	5.78^Ca	5.69^Ea	0.01
	RBF	5.94^Ca	6.07^Aa	5.99^Ba	5.74^Db	5.02^Hc	5.19^Fc	5.16^Gc	5.38^Ec	0.01
	WF	5.82^Bb	5.86^ABc	5.90^Ab	5.75^Bb	5.11^Fb	5.46^Db	5.34^Eb	5.44^Db	0.01
	SEM	0.01	0.01	0.01	0.01	0.01	0.01	0.01	0.01
a_w	C	0.926^Aa	0.908^Bb	0.909^Bc	0.895^Cc	0.881^Db	0.872^Ec	0.864^Fc	0.851^Gb	0.001
	RBF	0.915^Cb	0.925^Aa	0.918^Ba	0.901^Da	0.901^Da	0.884^Ea	0.867^Fb	0.854^Ga	0.001
	WF	0.918^Ab	0.908^Bb	0.916^Ab	0.898^Cb	0.897^Ca	0.879^Db	0.870^Ea	0.857^Fa	0.001
	SEM	0.001	0.001	0.001	0.001	0.001	0.001	0.001	0.001
²⁾L*	C	54.19^Ab	44.63^BCb	46.56^BCb	45.50^B	44.25^Cb	42.14^Db	40.29^Ea	37.91^Fa	0.38
	RBF	50.66^Ac	48.89^Ba	46.78^Cb	44.43^D	47.24^Ca	42.69^Eb	37.20^Fb	36.92^Fab	0.43
	WF	56.29^Aa	47.36^Ba	48.22^Ba	44.57^C	43.87^Cb	43.52^Ca	36.96^Db	35.73^Eb	0.41
	SEM	0.50	0.53	0.45	0.47	0.26	0.22	0.20	0.43
a*	C	20.14^Aa	17.33^CD	17.06^Db	17.24^D	17.89^BCb	15.99^CDb	18.14^Ba	16.83^Da	0.20
	RBF	19.04^Aa	17.13^CD	17.80^Ba	17.63^BC	19.04^Aa	17.02^CDa	16.87^Db	16.84^Da	0.21
	WF	17.08^Ab	16.93^A	16.95^Ab	16.83^A	16.77^Ac	16.78^Aa	15.78^Bc	15.24^Bb	0.20
	SEM	0.36	0.19	0.13	0.29	0.15	0.11	0.10	0.13
b*	C	18.09^Ab	17.17^Bb	16.34^Cb	15.94^Cb	15.32^Db	13.76^Eb	14.17^Ea	12.01^Fb	0.15
	RBF	19.43^Aa	18.10^Ba	17.20^Ca	16.83^CDa	16.46^Da	14.71^Ea	13.97^Fa	12.30^Ga	0.22
	WF	17.37^Ab	17.08^Ab	17.08^Aa	15.59^Bb	14.54^Cc	14.55^Ca	12.34^Db	11.17^Ec	0.11
	SEM	0.33	0.18	0.12	0.13	0.09	0.09	0.14	0.16

¹⁾ C, Control (No addition); RBF, rice bran 1.5%; WF, wheat 1.5%.
²⁾ L*, lightness; a*, redness; b*, yellowness.
Means in the same row with different letters (A-H) are significantly different (p<0.05).
Means in the same column with different letters (a-c) are significantly different (p<0.05).
SEM, standard error of the means of three replicate experiments with three samples analyzed per replicate.