3.3.1. pH

pH values were between 6.09 and 6.39 and 6.18 and 6.44 for raw and cooked sausages, respectively (Table 2). Significant differences in pH values were observed resulting from formulation and culinary practices. Formulation-based differences were observed in samples reformulated with chia EG (C-RF) which showed the highest values for both raw and cooked sausages, while the lowest values corresponded to reduced-fat sausages with all-animal fat (P-RF) (Table 2). In most cases, cooking resulted in higher (*p* < 0.05) pH values. Similar behavior was observed in grilled meat products [34].


**Table 2.** pH values, color parameters ((L\*) lightness, (a\*) redness and (b\*) yellowness)) and thiobarbituric acid-reactive substances values (TBARs) (expressed as mg MDA/kg sample) of raw and grilled cooked longanizas.

\*\* For samples denominations, see Figure 1. Means ± standard deviation. For each parameter, different superscript letters (a,b,c,d) in the same column indicate significant differences (*p* < 0.05) between different formulations (P-NF, P-RF, C-RF and O-RF). Different superscript numbers (1,2) in the same row indicate significant differences (*p* < 0.05) between formulations and treatments (raw and grilled) for each parameter.
