Table 3. Color characteristics of sodium- substituted sausages prepared with cellulose or chitosan
| Treatments1) | Polymer |
| | Non-polymer | Cellulose | Chitosan | SEM |
L*2) | C | 79.14Ac | 80.64b | 81.25a | 0.141 |
T1 | 78.90ABb | 80.89a | 81.20a | 0.154 |
T2 | 78.70Bb | 81.06a | 81.36a | 0.179 |
SEM3) | 0.082 | 0.075 | 0.059 | |
a* | C | 6.03Ba | 5.77Cb | 5.44Bc | 0.053 |
T1 | 6.17Bb | 6.53Aa | 6.15Ab | 0.054 |
T2 | 6.57Aa | 6.22Bb | 6.17Ab | 0.048 |
SEM | 0.063 | 0.064 | 0.051 | |
b* | C | 10.26Ba | 8.63Ab | 8.47Bc | 0.113 |
T1 | 10.80Aa | 8.54Ab | 8.69Ab | 0.146 |
T2 | 10.35Ba | 8.06Bb | 8.00Cb | 0.153 |
SEM | 0.043 | 0.047 | 0.050 | |
W | C | 48.38Ac | 54.83Bb | 55.93Ba | 0.465 |
T1 | 46.50Cb | 55.27Ba | 55.15Ca | 0.578 |
T2 | 47.69Bc | 56.89Ab | 57.39Aa | 0.620 |
SEM | 0.164 | 0.153 | 0.153 | |
c | C | 11.91Ca | 10.39Bb | 10.07Bc | 0.112 |
T1 | 12.44Aa | 10.76Ab | 10.68Ab | 0.116 |
T2 | 12.26Ba | 10.18Cb | 10.13Bb | 0.138 |
SEM | 0.041 | 0.044 | 0.040 | |
h | C | 59.58Aa | 56.24Ac | 57.38Ab | 0.287 |
T1 | 60.29Aa | 52.64Bc | 54.77Bb | 0.515 |
T2 | 57.63Ba | 52.39Bb | 52.38Cb | 0.421 |
SEM | 0.353 | 0.375 | 0.270 | |
Treatments: C1, sausages with 1.4% sodium chloride; T1, sausages with 0.84% sodium chloride and 0.56% potassium chloride; T2, sausages with 0.7% sodium chloride, 0.56% potassium chloride and 0.14% Magnesium chloride.
L*, lightness; a*, redness; b*, yellowness; c, chroma; h, hue value.
Standard error of mean (n=16).
Figures with different letters within a same row differ significantly (p<0.05).
Figures with different letters within a same column differ significantly (p<0.05).