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).