Table 2. pH and color characteristics of meat batter and cooked sausages formulated with lotus rhizome powder.
| Traits (g/100 g) | Control (0%) | Adding levels of lotus rhizome powder | SEM1) | ||
|---|---|---|---|---|---|
| 1% | 2% | 3% | |||
| Meat batter (uncooked) | |||||
| pH | 6.05 | 5.99 | 6.00 | 5.96 | 0.021 |
| CIE L* (lightness) | 71.49a | 71.15ab | 69.95bc | 69.42c | 0.258 |
| CIE a* (redness) | 9.71ab | 10.01a | 9.38bc | 8.77c | 0.093 |
| CIE b* (yellowness) | 13.09b | 13.93a | 14.16a | 14.19a | 0.114 |
| Cooked sausage | |||||
| pH | 6.11 | 6.07 | 6.05 | 6.04 | 0.017 |
| CIE L* (lightness) | 71.44a | 70.35b | 68.56c | 67.92c | 0.225 |
| CIE a* (redness) | 6.48a | 5.26b | 5.04b | 5.33b | 0.193 |
| CIE b* (yellowness) | 9.31 | 9.32 | 9.40 | 9.35 | 0.123 |
1)SEM, the standard error of the means.
a-cMeans sharing different letters in the same row are significantly different (p<0.05).