Table 2. pH and color values of sausages added with eggplant powder in different drying methods and level

	pH	Color L*	Color a*	Color b*
Treatments
CTL	6.13±0.09^ab	70.5±1.54^ab	9.01±0.77^a	6.88±0.67^b
REF	6.09±0.09^b	70.8±1.14^a	9.08±0.56^a	6.87±0.51^b
O1	6.16±0.09^a	69. 5±0.84^ab	8.53±0.57^b	7.05±0.54^ab
O2	6.16±0.10^a	69.1±2.24^ab	7.38±0.71^b	7.20±0.67^ab
F1	6.15±0.10^a	69.7±0.77^ab	7.63±0.57^b	6.97±0.74^ab
F2	6.15±0.10^a	66.7±0.67^b	6.80±0.73^c	7.32±0.63^a
Days
0	6.09±0.06^C	70.0±1.11^A	8.27±1.00^AB	6.94±0.42^B
3	6.23±0.05^A	69.2±2.47^A	8.03±1.17^B	6.91±0.46^B
7	6.09±0.06^C	66.9±1.44^A	8.20±0.97^AB	6.82±0.46^B
14	6.18±0.12^B	70.0±1.15^A	8.50±0.85^A	6.80±0.27^B
21	6.07±0.04^C	69.7±1.06^A	8.20±1.10^AB	6.75±0.31^B
28	6.22±0.10^AB	70.1±1.13^A	7.49±1.30^C	7.65±1.07^A
35	6.10±0.06^C	69.9±1.06^A	7.80±0.95^BC	7.46±0.56^A

Means with different superscript among treatments are different at p<0.05.
Means with different superscript among storage days are different at p<0.05.
CTL, control without adding antioxidants; REF, sausage mixed with 0.1% ascorbic acid; O1, sausage mixed with 0.25% oven-dried eggplant powder; O2, sausage mixed with 0.5% oven-dried eggplant powder; F1, sausage mixed with 0.25% freeze-dried eggplant powder; F2, sausage mixed with 0.5% freeze-dried eggplant powder.