Table 2. Crude moisture contents, pH, water holding capacity and DPPH radical scavenging activity of chicken breast sausage with different amounts and particle sizes of red ginseng marc powder

Samples Moisture contents (%) pH Water holding capacity DPPH
Control1) 64.25±0.93a 6.44±0.02a 69.79±1.41b 40.12±0.73cd
T1 64.57±1.43a 6.38±0.00b 72.35±2.04ab 41.87±0.85bc
T2 64.51±1.06a 6.36±0.01bc 74.23±1.92ab 42.50±0.89b
P1 63.78±1.24a 6.35±0.01cd 77.63±2.45a 39.05±0.72d
P2 65.39±1.26a 6.32±0.01d 73.25±2.30ab 45.71±0.60a
Data are presented as mean±SD.
Control, no red ginseng marc added; T1, red ginseng marc 1.5% (w/w); T2, red ginseng marc 3.0% (w/w); P1, red ginseng marc powder samples (300 μm≤particle size≤710 μm); P2, red ginseng marc powder samples (particle size≤300 μm).
Mean in the same column with different letters are significantly different (p<0.05).
DPPH, 2,2-diphenyl-1-picryl-hydrazyl.