Table 3. Color values of chicken breast sausage with different amounts and particle sizes of red ginseng marc powder
| Control1) | T1 | T2 | P1 | P2 |
| *L (lightness) | 72.46±0.56a | 67.40±0.21cd | 66.68±0.40d | 69.63±0.35b | 67.99±0.27c |
| *a (redness) | 3.56±0.07d | 4.46±0.09c | 4.87±0.07ab | 4.84±0.11b | 5.09±0.02a |
| *b (yellowness) | 10.31±0.08e | 12.18±0.11d | 14.46±0.16b | 13.69±0.18c | 14.87±0.01a |
| ΔE value | - | 5.47±0.15 | 7.23±0.24 | 4.60±0.26 | 6.57±0.18 |
Data are presented as mean±SD.
Control, no red ginseng marc added; T1, red ginseng marc 1.5% (w/w); T2, red ginseng marc 3.0% (w/w); P1, red ginseng marc powder samples (300 μm≤particle size≤710 μm); P2, red ginseng marc powder samples (particle size≤300 μm).
Mean in the same row with different letters are significantly different (p<0.05).