Table 3. Effects of different concentrations of dongchimi powder on the pH, cooking yield, and CIE color in emulsion-type sausages

Treatments1) Dependent variables
pH Cooking yield (%) CIE L* CIE a* CIE b*
Control 1 6.22±0.03A 98.59±0.04A 75.07±0.13A 8.45±0.06A 7.04±0.03D
Control 2 6.21±0.02A 98.66±0.04A 74.76±0.13AB 8.07±0.03B 8.13±0.03A
Treatment 1 6.26±0.02A 98.12±0.14B 74.23±0.28B 8.51±0.09A 7.47±0.02C
Treatment 2 6.24±0.02A 98.45±0.09A 74.67±0.15AB 8.37±0.07A 7.49±0.02C
Treatment 3 6.24±0.02A 98.46±0.06A 74.50±0.21AB 8.40±0.03A 7.57±0.03B
Treatment 4 6.24±0.02A 98.53±0.08A 74.51±0.15AB 8.36±0.03A 7.60±0.03B
All values are means±SEs.
Treatments: Control 1 (0.01% sodium nitrite), control 2 (0.40% celery powder+0.03% starter culture), treatment 1 (0.25% dongchimi powder+ 0.03% starter culture), treatment 2 (0.35% dongchimi powder+0.03% starter culture), treatment 3 (0.45% dongchimi powder+0.03% starter culture), and treatment 4 (0.55% dongchimi powder+0.03% starter culture).
Within a column, different superscripts indicate the significant difference (p<0.05).