Table 5. pH and color of sausages formulated with different amounts of the WCF powder

Traits			WCF powder (%)
Traits			0	1	5	10
pH		Raw	6.51±0.01^a	6.48±0.00^b	6.42±0.01^c	6.35±0.00^d
pH		Cooked	6.57±0.01^a	6.57±0.01^a	6.47±0.01^b	6.34±0.00^c
Color	Raw	CIE L^*	53.84±1.02^a	49.76±1.08^b	44.38±0.31^c	41.31±0.10^d
		CIE a*	6.20±0.90^c	13.14±4.86^b	19.40±0.62^ab	21.06±0.6^a
		CIE b*	11.09±0.30^a	9.39±0.98^b	8.56±0.25^b	8.65±0.27^b
	Cooked	CIE L^*	70.57±0.13^a	67.89±1.09^a	64.04±0.63^b	59.70±1.69^c
		CIE a^*	3.08±0.39^b	3.32±0.06^b	4.48±0.23^a	4.58±0.28^a
		CIE b^*	15.31±0.14^d	16.33±0.37^c	23.60±0.38^b	24.83±0.43^a

Values are the mean±SD.
Means with different superscript letters in the same row are significantly different (p<0.05).
WCF, Wanggasi-Chunnyuncho fruit.