Table 1 Effect of ground chopi (Zanthoxylum piperitum) on pH, water activity, instrumental color and lipid oxidation of chicken summer sausage during manufacture

Variable	Chopi level (%)	Manufacture stage
Variable	Chopi level (%)	Raw	Fermentation	Cooking	Drying
pH	Control	6.50±0.02^A	4.98±0.01^B	4.91±0.01^aC	4.92±0.01^aC
	0.1	6.45±0.01^A	4.95±0.01^B	4.83±0.01^bC	4.85±0.01^bC
	0.3	6.46±0.01^A	4.96±0.01^B	4.83±0.01^bC	4.84±0.01^bC
	0.5	6.49±0.01^A	4.93±0.01^B	4.84±0.04^bC	4.84±0.01^bC
a_w	Control	0.93±0.01^A	0.93±0.01^A	0.92±0.01^B	0.91±0.01^B
	0.1	0.94±0.01^A	0.94±0.01^A	0.91±0.01^B	0.91±0.01^B
	0.3	0.95±0.01^A	0.95±0.00^A	0.92±0.00^B	0.91±0.00^B
	0.5	0.95±0.00^A	0.95±0.01^A	0.92±0.00^B	0.91±0.00^B
Lightness (CIE L*)	Control	55.68±1.52^aC	60.34±1.71^aA	57.01±1.77^aC	58.69±1.42^aB
	0.1	53.14±2.87^bC	59.63±1.58^aA	57.65±1.33^aB	57.13±1.21^bB
	0.3	52.80±1.48^bC	57.62±1.69^bA	56.97±1.85^aAB	55.95±1.60^bcB
	0.5	50.87±1.80^cD	58.18±1.60^bA	53.94±1.64^bC	55.79±0.86^cB
Redness (CIE a*)	Control	6.01±1.14^B	9.12±0.42^aA	9.34±0.83^aA	9.83±0.61^aA
	0.1	5.95±1.02^C	8.33±0.64^bB	9.77±0.60^aA	9.41±0.44^aA
	0.3	6.17±0.87^B	8.00±0.43^bA	7.96±0.59^bA	8.47±0.13^bA
	0.5	5.43±0.75^A	7.15±0.68^cB	8.01±0.50^bC	8.86±0.47^bD
Yellowness (CIE b*)	Control	13.19±1.24^aAB	12.05±0.71^C	12.44±0.88^BC	13.75±0.85^A
	0.1	10.82±1.49^bB	10.40±0.95^B	12.86±0.59^A	12.67±0.80^A
	0.3	10.57±0.76^bC	11.28±0.37^B	11.66±1.14^B	12.03±0.56^A
	0.5	10.91±1.27^bC	10.18±0.75^C	11.84±0.71^B	12.85±0.62^A
TBARS (MDA mg/kg)	Control	0.69±0.09^D	0.89±0.17^aC	1.26±0.20^aB	1.71±0.19^aA
	0.1	0.69±0.11^C	0.82±0.07^aB	0.98±0.14^bB	1.49±0.53^abA
	0.3	0.72±0.06^C	0.93±0.19^aB	0.96±0.17^bB	1.09±0.27^bcA
	0.5	0.77±0.08^C	0.86±0.19^aB	0.96±0.15^bA	0.95±0.21^cA

^a–c Mean±SD with different superscripts in the same column differ significantly (p<0.05).
^A–D Mean±SD with different superscripts in the same row differ significantly (p<0.05).