Table 3. pH, color of pork emulsion-type sausages formulated with various levels of Hanwoo crust
Traits | | | Hanwoo crust (%) |
0 (control) | 1 | 2 | 3 |
pH | | Uncooked | 6.17±0.02a | 6.16±0.01a | 6.15±0.01a | 6.11±0.01b |
Cooked | 6.20±0.01a | 6.19±0.01a | 6.17±0.01b | 6.16±0.01c |
Color | Uncooked | CIE L* | 74.75±0.50a | 72.89±0.05b | 72.21±0.03b | 71.26±0.19c |
CIE a* | 0.43±0.07b | 0.70±0.21ab | 0.83±0.21ab | 0.89±0.07a |
CIE b* | 19.25±0.18a | 19.03±0.04a | 18.72±0.01b | 18.29±0.19c |
Cooked | CIE L* | 70.82±0.35a | 70.41±0.61ab | 69.57±0.04ab | 68.62±1.36b |
CIE a* | 1.37±0.10c | 1.80±0.06b | 2.13±0.19b | 2.68±0.28a |
CIE b* | 17.36±0.17a | 16.85±0.04b | 16.25±0.12c | 15.59±0.26d |
All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).