Table 3. Effect of Gleditsia sinensis Lam. extract on CIE* color of emulsion-type pork sausages during 4 wk at 10°C

Items Treatments2 Storage (wk) SEM1

0 1 2 3 4
L* C 81.69A 81.94A 81.97A 81.89A 81.94A 0.044
T1 81.60A 81.43A 81.29B 81.34B 81.44B 0.046
T2 78.70c 78.87B 78.55C 78.83C 78.90C 0.054
T3 77.34Cabc 77.56Ca 77.13Dc 77.24Ebc 77.45Dab 0.053
T4 72.34D 72.79D 72.66E 72.61F 72.78E 0.079
T5 77.20C 77.41C 77.11D 77.50D 77.43D 0.076
SEM1 0.767 0.737 0.747 0.744 0.738
a* C 6.17Cb 5.87Dc 6.19Dab 6.39Ca 6.31Cab 0.053
T1 7.43Ac 7.58Abc 7.83Aa 7.80Aab 7.76Aab 0.048
T2 6.22Cb 6.04Cc 6.50Ca 6.24CDb 6.29CDb 0.044
T3 5.68Dbc 5.63Ec 5.86Ea 5.79Eab 5.81Eab 0.027
T4 6.21Ca 6.05Cb 6.28Da 6.18Da 6.18Da 0.025
T5 6.94Bab 6.95Bab 7.03Ba 6.80Bc 6.94Bb 0.022
SEM1 0.140 0.166 0.158 0.157 0.154
b* C 7.34Da 7.42Ea 7.34Ea 7.13Db 7.07Eb 0.039
T1 7.22Da 7.15Fa 7.05Fab 6.91Ebc 6.80Fc 0.046
T2 10.09Ca 10.18Da 10.13Da 9.98Cab 9.85Db 0.040
T3 11.69Ba 11.59Cab 11.67Ca 11.66Ba 11.43Cb 0.031
T4 14.08Aa 13.93Aab 13.84Aab 13.75Ab 11.70Ab 0.049
T5 11.80Bcd 11.99Ba 11.93Bab 11.84Bbc 13.70Bd 0.030
SEM1 0.600 0.593 0.597 0.608 0.606
C* C 9.59F 9.46F 9.61F 9.58F 9.47F 0.024
T1 10.36E 10.42E 10.54E 10.43E 10.32E 0.037
T2 11.86Dab 11.84Dab 12.03Da 11.77Db 11.68Db 0.042
T3 13.00Cab 12.89Cab 13.06Ca 13.01Ca 12.82Cb 0.031
T4 15.39Aa 15.19Aab 15.20Aab 15.07Ab 15.03Ab 0.048
T5 13.69Bb 13.86Ba 13.85Ba 13.66Bb 13.60Bb 0.030
SEM1 0.478 0.474 0.462 0.457 0.461
h* C 49.97Eb 51.62Da 49.86Eb 48.13Ec 48.26Ec 0.369
T1 44.18Fa 43.31Eb 42.00Fc 41.53Fcd 41.21Fd 0.310
T2 58.32Db 59.32Ca 57.34Dc 57.99Dbc 57.45Dc 0.206
T3 64.07Ba 64.10Ba 63.36Bbc 63.57Bb 63.06Bc 0.121
T4 66.20Aa 66.51Aa 65.57Ab 65.78Ab 65.69Ab 0.105
T5 59.54Cbc 59.88Cab 59.47Cc 60.12Ca 59.32Cc 0.090
SEM1 1.871 1.904 1.965 2.088 2.067