Antioxidant Activity, Microbiological Quality, and Acceptability of Spontaneously Fermented Shrimp Sausage (Litopenaeus vannamei)

Table 5

Results of the acidity value (pH) of fermented shrimp sausages at different fermentation times.

Duration	pH value
0 days	6.600 ± 0.327
1 day	6.290 ± 0.209
2 days	6.027 ± 0.347
3 days	5.710 ± 0.471^∗
	p = 0.022^a

^∗Significance < 0.05; ^aANOVA: analysis of variance.