The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

Table 2

Physocochemical changes of recipes A, B, and C during the fermentation.

(a)

Day	pH			TA (mM/mL)
	A	B	C	A	B	C
0	^aA	^aA	^aA	^aA	^aA	^aA
2	^bA	^aA	^bA	^acA	^abA	^abA
4	^cA	^bA	^bB	^cdA	^bcA	^bcA
6	^dA	^cA	^cB	^bdA	^cA	^cdA
8	^dA	^cB	^dC	^beA	^cA	^cdA
18	^dA	^dB	^dC	^bA	^cA	^cdA
28	^dA	^dB	^eB	^deA	^dA	^dA

(b)

Day	TVBN (mg N/100 g)			AAN (mM/g)
	A	B	C	A	B	C
0	^aA	^aA	^aA	^aA	^aA	^aA
2	^acA	^aA	^aA	^bcA	^abA	^acA
4	^cdA	^bA	^bA	^aeA	^bcA	^cA
6	^bdA	^cA	^bA	^ceA	^bcA	^cdA
8	^bA	^dA	^bA	^ceA	^bcA	^cdA
18	^bA	^bcdA	^cA	^cA	^cdA	^cdA
28	^bdA	^dA	^dA	^dA	^dA	^dA

(c)

Day	FFA (%)
	A	B	C
0	^aA	^aA	^aA
2	^aA	^bB	^aA
4	^bA	^cA	^bB
6	^cA	^dA	^bA
8	^bA	^eA	^bB
18	^bA	^ceA	^cA
28	^bA	^cA	^dA

The value is me. The lowercase letter in a column indicated a significantly different value (). The uppercase letter in a row indicated a significantly different value (). ^A2000 g of shrimp, 100 g of salt, and 400 g of sugar; ^Brecipe A added 20 g of curly-red chilli pepper; ^Crecipe A added 20 g of garlic powder.