. 2015 Jun 30;35(3):277–285. doi: 10.5851/kosfa.2015.35.3.277

Table 2. Effects of kimchi powder and onion peel extract on the instrumental color of emulsion sausages prepared with irradiated pork during chilled storage.

Traits	Storage period (wks)	Con	Treatments¹⁾
Traits	Storage period (wks)	Con	IR	IRO	IRK	IROK
CIE L* (lightness)	0	77.59±0.65^A	77.57±1.11^Ac	77.71±0.51^Ab	74.63±0.36^Bc	74.73±1.04^Bc
	1	77.81±1.07^B	78.88±0.52^Aab	78.06±0.63^ABab	75.65±0.60^Cb	74.75±0.81^Dc
	2	78.37±0.69^AB	79.09±0.53^Aa	78.27±0.83^Bab	78.64±0.48^ABa	75.15±0.56^Cbc
	3	77.72±0.56^B	78.01±0.60^Bbc	78.65±0.29^Aa	75.81±0.42^Cb	75.97±0.29^Cab
	4	78.18±0.79^B	78.92±0.57^Aa	78.81±0.56^ABa	75.40±0.83^Db	76.71±0.46^Ca
CIE a* (redness)	0	3.29±0.11^Bab	02.76±0.15^Ca	2.81±0.08^Ca	4.36±0.18^Aa	4.38±0.18^A
	1	3.41±0.19^Ba	2.58±0.12^Cb	2.81±0.09^Cab	4.46±0.13^Aa	4.47±0.34^A
	2	3.16±0.10^Bc	2.46±0.10^Dbc	2.77±0.06^Cabc	2.79±0.10^Cb	4.23±0.24^A
	3	3.26±0.11^Babc	02.54±0.16^Dbc	2.66±0.16^Cbc	4.48±0.22^Aa	4.54±0.20^A
	4	3.21±0.06^Bbc	2.42±0.05^Dc	2.66±0.10^Cc	4.43±0.28^Aa	4.29±0.25^A
CIE b* (yellowness)	0	10.30±0.22^Cb	10.51±0.23^CBc	10.66±0.18^Bc	17.87±0.22^Ab	17.85±0.40^Ac
	1	10.74±0.20^Ba	11.00±0.17^Ba	10.99±0.19^Bab	18.36±0.25^Aa	18.51±0.54^Aab
	2	10.79±0.28^Ca	10.77±0.20^Cbc	10.92±0.19^BCb	11.05±0.16^Bc	18.01±0.51^Abc
	3	10.70±0.16^Ca	10.87±0.37^BCab	11.10±0.17^Ba	18.35±0.31^Aa	18.55±0.32^Aa
	4	10.75±0.12^Ba	10.87±0.09^Bab	10.92±0.21^Bab	18.34±0.27^Aa	18.50±0.25^Aab

All values are mean±SD.

^A-DMean sharing different letters in the same row are significantly different (p<0.05).

^a-cMean sharing different letters in the same column are significantly different (p<0.05).

¹⁾Treatments: Con, non-irradiated pork; IR, 10 kGy irradiated pork; IRO, 10 kGy irradiated pork and 0.05% onion peel extract; IRK, 10 kGy irradiated pork and 0.5% kimchi powder; IROK, 10 kGy irradiated pork, 0.05% onion peel extract, and 0.5% kimchi powder.