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).