Chemical analysis
The pHmeasurementswere conducted using a pHmeter in combination
with an electrode (Model pH 537; Wissenschaftlich-Technischen
Werkstaetten GmbH, Germany) by inserting the electrode directly into
the sausage samples. The results reported here were the means of the
values from the core and the edge of the sausage. To measure the
water activity (aw), the samples were prepared by cutting the core of
the sausage samples into approximately 5mm cubes, which were then
placed in a sample holder. The aw values were then determined using
an electronic hygrometer (Hygroskop DT-6, ROTRONIC, Switzerland).