. 2015 Dec 31;35(6):748–756. doi: 10.5851/kosfa.2015.35.6.748

Table 5. Effects of pH and color (L-, a-, and b*-values) on reduced-salt frankfurters formulations with various types of seaweed.

Treatments¹⁾	Batter				Frankfurter

	pH	CIE L*	CIE a*	CIE b*	pH	CIE L*	CIE a*	CIE b*
Control	5.72±0.02^b	72.20±0.48^a	9.46±0.12^b	12.92±0.83^d	5.77±0.03^b	76.60±0.45^a	4.99±0.16^c	9.87±0.16^e
T1	5.75±0.03^b	68.73±0.64^b	11.23±0.17^a	12.72±0.56^d	5.79±0.02^b	74.13±0.28^b	5.93±0.13^a	9.69±0.19^e
T2	5.78±0.03^a	67.75±0.59^c	3.89±0.50^d	17.27±0.50^b	5.85±0.03^a	70.19±0.57^c	1.36±0.18^e	14.69±0.13^b
T3	5.80±0.03^a	69.63±1.11^b	3.84±0.55^d	20.50±1.31^a	5.85±0.02^a	74.31±0.26^b	1.26±0.23^e	16.64±0.33^a
T4	5.79±0.02^a	48.02±0.59^e	6.09±0.31^c	12.80±0.41^d	5.85±0.02^a	54.71±0.33^d	4.40±0.17^d	10.32±0.23^d
T5	5.79±0.03^a	64.81±0.69^d	9.94±0.51^b	16.13±0.51^c	5.83±0.02^a	69.97±0.28^c	5.63±0.19^b	11.10±0.05^c

All values are mean±standard deviation of three replicates (n=9).

^a-eMeans within a column with different letters are significantly different (p<0.05).

¹⁾Control, frankfurter with 1.5% NaCl; T1, frankfurter with 1.0% NaCl; T2, frankfurter with 1.0% NaCl + 1.0% sea tangle; T3, frankfurter with 1.0% NaCl + 1.0% sea mustard; T4, frankfurter with 1.0% NaCl + 1.0% hijiki; T5, frankfurter with 1.0% NaCl + 1.0% glasswort.

Table 5. Effects of pH and color (L*-, a*-, and b*-values) on reduced-salt frankfurters formulations with various types of seaweed.

Table 5. Effects of pH and color (L-, a-, and b*-values) on reduced-salt frankfurters formulations with various types of seaweed.