Table 2. pH and color of dry sausages

Parameters		Dry sausage groups
Parameters		PC	CS1	CS2	CS3	NC
pH	Batter	5.89±0.04^a1)	5.80±0.01^b	5.83±0.01^b	5.82±0.01^b	5.81±0.04^b
pH	Sausage	6.08±0.02^a	6.02±0.01^b	6.03±0.01^b	6.02±0.01^b	5.99±0.01^c
CIE	L*	9.86±0.47^a	5.91±0.37^c	5.30±0.23^d	5.13±0.79^d	6.64±0.48^b
	a*	18.46±0.59^a	17.18±0.76^b	16.63±0.72^b	16.51±0.93^b	17.02±0.77^b
	b*	20.93±0.61^a	18.17±0.83^b	17.46±0.70^c	17.29±1.10^c	18.28±0.78^b

Data are written as mean±SD.
Significant difference was represented with different letters in each row (p<0.05).
PC, dry sausage with sodium tripolyphosphate; CS1, dry sausage with 1% chia seed; CS2, dry sausage with 2% chia seed; CS3, dry sausage with 3% chia seed; NC, dry sausage without sodium tripolyphosphate.