Table 6. pH and color value of chicken sausages with various levels of salt and sodium tripolyphosphate (STPP)

Variables	Treatments
Variables	TRT6	TRT7	TRT8	TRT9	TRT10	TRT11
pH	6.16 ± 0.03^c	6.32 ± 0.03^a	6.17 ± 0.01^c	6.28 ± 0.03^ab	6.16 ± 0.03^c	6.26 ± 0.04^b
CIE L* (lightness)	80.3 ± 5.25^a	81.7 ± 0.38^a	81.5 ± 0.53^a	79.4 ± 0.39^a	79.4 ± 0.36^a	78.0 ± 0.21^a
CIE a* (redness)	4.84 ± 0.68^ab	4.61 ± 0.26^ab	5.10 ± 0.54^a	4.04 ± 0.31^bc	4.76 ± 0.42^ab	3.60 ± 0.30^c
CIE b* (yellowness)	7.68 ± 0.05^ab	8.09 ± 0.12^a	7.63 ± 0.20^ab	7.18 ± 0.56^bc	7.27 ± 0.65^bc	6.62 ± 0.40^c

Mean with different superscripts in a same row are different (p < 0.05).
TRT6, Treatment 6 (0% salt, 0% STPP); TRT7, Treatment 7 (0% salt, 0.3% STPP); TRT8, Treatment 8 (0.8% salt, 0% STPP); TRT9, Treatment 9 (0.8% salt, 0.3% STPP); TRT10, Treatment 10 (1.8% salt, 0% STPP); TRT11, Treatment 11 (1.8% salt, 0.3% STPP).