Table 2.
Analysis of the color parameters of spontaneously fermented sausages made with two different formulations.
| Time (Days) | 0 | 3 | 15 | |||
|---|---|---|---|---|---|---|
| Formulation | A | B | A | B | A | B |
| L* | 67.23 ± 0.96 D | 71.38 ± 0.96 E | 61.91 ± 0.96 C | 68.52 ± 0.96 D | 51.86 ± 0.96 A | 56.22 ± 0.96 B |
| a* | 3.84 ± 0.25 A | 3.53 ± 0.25 A | 4.90 ± 0.25 B | 4.04 ± 0.25 A | 16.21 ± 0.25 D | 14.55 ± 0.25 C |
| b* | 14.51 ± 0.15 D | 16.42 ± 0.15 E | 12.67 ± 0.15 B | 13.75 ± 0.15 C | 8.86 ± 0.15 A | 8.69 ± 0.15 A |
| C* | 15.01 ± 0.36 C | 16.80 ± 0.36 D | 13.58 ± 0.36 A | 14.33 ± 0.57 B | 16.82 ± 0.36 E | 13.62 ± 0.36 D |
| H* | 75.21 ± 0.57 D | 77.88 ± 0.57 D | 68.45 ± 0.57 C | 73.64 ± 0.57 D | 28.18 ± 0.57 A | 34.60 ± 0.57 B |
Test: Duncan α = 0.05 for factor interactions (Formulation*Time). Mean values ± statistical error. Means with common letter are not significantly different (P ≤ 0.05); A: 80% goat meat, 0% pork meat; B: 40% goat meat/40% pork meat; L* (brightness, 0 to 100); a* (redness); b* (yellowness); C*: Chroma (saturation) and H* (Hue angle, tone) CIE 1976.