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).