Table 2. Proximate composition and pH of emulsified pork sausage substituted nitrite with red beet.
| Traits | Treatments1) | ANOVA2) | t-test3) | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| C0 | CN | RB1 | RB2 | RN1 | RN2 | N | RB | N×RB | N | RB | |
| Moisture (%) | 67.24 | 67.01 | 68.00 | 68.71 | 68.80 | 69.21 | ns4) | *** | ns | ns | ** |
| (0.07) | (0.13) | (0.04) | (0.08) | (0.04) | (0.04) | ||||||
| Crude fat (%) | 13.77 | 13.84 | 12.28 | 12.13 | 11.88 | 11.63 | ns | *** | ns | ns | ns |
| (0.54) | (0.51) | (0.11) | (0.43) | (0.25) | (0.62) | ||||||
| Crude ash (%) | 1.55 | 1.48 | 1.70 | 1.64 | 1.68 | 1.68 | ns | * | ns | ns | ns |
| (0.12) | (0.13) | (0.16) | (0.07) | (0.03) | (0.18) | ||||||
| Crude protein (%) | 17.45 | 17.26 | 17.58 | 17.51 | 17.45 | 17.13 | ns | ns | ns | ns | ns |
| (0.09) | (0.14) | (0.30) | (0.18) | (0.16) | (0.16) | ||||||
| PH | 6.03 | 6.06 | 6.21 | 6.30 | 6.23 | 6.22 | ns | *** | ns | ns | ** |
| (0.01) | (0.01) | (0.01) | (0.01) | (0.01) | (0.02) | ||||||
Data are means (SE).
1)Treatments: C0, no added; CN, 75 ppm NaNO2; RB1, 0.5% red beet; RB2, 1.0% red beet; RN1, 75 ppm NaNO2 + 0.5% red beet; RN2, 75 ppm NaNO2 + 1.0% red beet.
2)ANOVA, two-way ANOVA analysis among the treatments; N, nitrite; RB, red beet.
3)t-test: N, t-test analysis between nitrite treatments (RN1 and RN2) and the others (RB1 and RB2) except for control (C0 and CN); RB, ttest analysis between 0.5% red beet treatments (RB1 and RN2) and 1.0% red beet treatments (RB2 and RN2); ns, not significant.
4)ns, not significant; *p<0.05; **p<0.01; ***p<0.0001.