*3.2. Water Activity and pH*

Among all samples, there was no significant difference in the water activity (aw) of sausages (*p* > 0.05) (Table 2). The results were close to bologna sausages as reported by Câmara et al. (2021), in which the aw was 0.97~0.98 [43]. The pH value of the control group was the highest and the pH value gradually decreased with the increase in PO puree content significantly (*p* < 0.05). The result of pH in this research was close to the research reported by Riel et al. (2017) (pH = 6~7) [44].
