Table 2
Physicochemical and microbiological proper ties of meat seasoning sauce added with fermented Oenothra biennis juices at various concentrations

Contents		Concentration of fermented Oenothra biennis juice (%)
Contents		0	5	10	15
pH		5.37±0.02^a1)	5.35±0.01^a	5.27±0.01^b	5.23±0.02^c
Titratable acidity (%)		0.58±0.01^b	0.59±0.01^b	0.59±0.01^ab	0.61±0.01^a
Saccarinity (^oBrix)		50.50±0.50^a	50.33±0.58^ab	50.00±0.01^ab	49.67±0.12^b
Free sugar (mg%)	Glucose	4.97	11.81	16.88	25.90
	Fructose	44.27	10.91	14.85	26.03
	Sucrose	ND²⁾	41.56	46.64	47.46
	Maltose	ND	ND	ND	ND
Color	L	24.44±0.01^b	23.96±0.01^d	24.08±0.00^c	24.50±0.03^a
	a	8.76±0.03^a	6.67±0.02^b	6.62±0.06^b	5.85±0.07^c
	b	5.53±0.01^a	4.50±0.01^c	4.16±0.01^d	4.95±0.05^b
DPPH radical scavenging activity (%)		25.66±0.25^c	31.83±1.30^b	36.34±1.30^b	39.21±1.76^a
TBARS (%)		19.27±0.25^c	21.89±0.25^b	23.46±0.67^ab	24.66±1.72^a
Total bacteria (CFU/g)		3.35±0.09^b	3.52±0.08^ab	3.55±0.06^ab	3.70±0.20^a
Coliform bacteria (CFU/g)		ND	ND	ND	ND

Means within each row with no common superscripts are significantly different (p<0.05).
Not detected.