Table 5. Changes in pH value of seasoned squid product treated with 1.5 M citric acid during storage
Storage time (day) | Control | 1.5 M citric acid |
0 | 6.47±0.00a1) | 4.85±0.01e*2) |
10 | 6.36±0.01b | 5.22±0.01a* |
20 | 6.35±0.01d | 5.11±0.01b* |
30 | 6.35±0.01cd | 4.94±0.00d* |
40 | 6.31±0.01e | 5.10±0.02c* |
50 | 6.45±0.01b | 4.95±0.01d* |
Means in the same column (a-e) bearing different superscript are significantly different (p<0.05).
Statistically significant value compared with control group data by t-test (*p<0.05).