Table 7. Change in color values of emulsion sausages with different levels of GP during refrigerated storage time

Traits	Storage time (wk)	Treatments¹⁾
Traits	Storage time (wk)	Control	T1	T2	T3	T4
CIE L*(Lightness)	1	82.90±0.85^Ab	83.23±0.88^Ab	80.94±0.78^Bc	77.06±0.59^Cc	73.04±0.59^Dc
	2	83.94±0.82^ABa	84.43±0.58^Aa	82.27±0.53^Cb	78.36±0.80^Db	75.65±0.61^Ea
	3	83.64±0.57^Aa	80.75±1.21^Bc	84.01±0.70^Aa	77.13±1.00^Ca	74.16±0.84^Db
	4	83.50±0.62^Aab	84.17±0.47^Aa	80.68±0.57^Bc	76.50±0.96^Ca	74.60±1.39^Db
CIE a*(Redness)	1	6.21±0.37^Aa	6.17±0.22^Abc	3.57±0.26^Bab	0.66±0.29^Ca	−1.42±0.27^Da
	2	6.22±0.16^Aa	6.32±0.09^Ab	3.80±0.37^Bab	0.82±0.44^Ca	−1.40±0.06^Da
	3	6.35±0.38^Aa	6.11±0.21^Ad	3.58±0.21^Bab	0.75±0.57^Ca	−1.46±0.14^Da
	4	6.51±0.21^Aa	6.56±0.21^Aa	3.29±0.22^Bb	0.55±0.15^Cab	−1.24±0.13^Da
CIE b*(Yellowness)	1	14.75±0.45^Db	14.57±0.47^Db	15.45±0.49^Ca	16.10±0.28^Bc	16.99±0.26^Ac
	2	14.68±0.36^Db	14.38±0.45^Db	15.64±0.46^Ca	16.97±0.17^Ba	18.18±0.33^Aa
	3	15.14±0.46^Da	15.59±0.41^Ca	14.80±0.44^Db	16.48±0.61^Bb	17.37±0.23^Ab
	4	14.41±0.24^Db	14.39±0.51^Db	15.77±0.59^Ca	17.04±0.34^Ba	18.34±0.48^Aa