Table 3. pH color and digestibility of blood sausages made with Korean traditional fermented food

		Control¹⁾	T1	T2	T3	T4	T5
pH		6.29±0.01	6.30±0.02	6.31±0.01	6.29±0.02	6.31±0.02	6.32±0.02
Color	CIE L*	35.27±0.75^d	36.58±0.22^ab	35.82±0.51^cd	37.06±0.57^a	36.33±0.36^bc	36.31±0.54^bc
	CIE a*	16.13±0.92^c	15.78±0.91^c	17.56±0.85^ab	17.76±0.36^a	16.42±0.76^c	16.65±0.73^bc
	CIE b*	10.17±0.75^b	10.31±0.30^ab	10.53±0.43^ab	10.72±0.31^ab	10.87±0.50^a	10.53±0.42^ab
Digestibility (%)		96.31±0.01^c	96.66±0.02^b	96.79±0.04^ab	96.86±0.14^a	96.81±0.11^ab	96.83±0.01^ab

Control: Salt, T1: Doenjang, T2: Gochujang, T3: Cheonggukjang, T4: Magjang, T5: Kimchi.
Different letter within a row are significantly different (p<0.05).