Table 1. Effects of fermented spinach extracts on pH and color of raw cured pork loins
Treatments1) | pH | Color
|
L*-value | a*-value | b*-value | H°2) | ∆E*3) | ∆C*4) |
Control (−) | 5.45±0.02a | 44.02±1.72c | 5.85±0.20b | 1.66±0.27d | 15.91±2.59e | - | 1.15±0.37d |
Control (+) | 5.41±0.02ab | 44.43±0.53c | 5.49±0.11b | 2.73±0.15c | 26.33±1.00d | 2.25±0.83d | 4.95±0.82b |
T1 | 5.37±0.02b | 49.36±1.24a | 3.36±0.48c | 5.91±0.90a | 60.61±3.78a | 7.14±1.78a | 3.96±0.99c |
T2 | 5.33±0.03c | 48.33±1.20ab | 6.77±0.54a | 5.39±0.81ab | 39.16±5.98b | 6.53±0.44b | 3.15±0.64c |
T3 | 5.18±0.02d | 47.55±1.75b | 7.08±0.92a | 5.11±1.45b | 33.23±0.90c | 4.40±0.96c | 6.10±0.15a |