Table 4. Expressible moisture and purge loss of sausages added with eggplant powder in different drying methods and level

	Expressible moisture (%)	Purge loss (%)	VRB (Log CFU/g)
Treatments
CTL	17.3±3.75^a	4.71±0.90^a	<2^a
REF	17.1±2.60^a	4.63±1.34^a	<2^b
O1	17.2±2.44^a	4.50±1.30^ab	<2^ab
O2	16.9±2.45^a	4.20±1.07^ab	<2^ab
F1	17.2±1.92^a	4.32±1.18^ab	<2^ab
F2	16.6±2.02^a	3.89±0.90^b	<2^ab
Days
0	17.8±1.42^AB	3.08±0.90^B	<2^C
3	17.9±2.65^AB	4.13±0.74^A	<2^C
7	18.3±3.07^A	4.51±0.90^A	<2^C
14	17.7±2.41^AB	4.82±0.41^A	<2^C
21	16.3±1.93^BC	4.51±0.98^A	<2^C
28	15.8±2.49^C	4.77±0.21^A	2.13^AB
35	15.7±2.55^C	4.83±0.81^A	2.97^A

Means with different superscript among treatments are significantly different at p<0.05.
Means with different superscript among storage days are significantly different at p<0.05.
VRB, violet red bile; CTL, control without 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.