. 2017 Autumn;18(4):253–257.

Table 3.

Instrumental color analyses (mean±SD) of the surface of the conventional (control) and reduced fat emulsion type sausages

Treatments	Nitrosomyoglobin	L ^*	a ^*	b ^*
Control	0.66 ± 0.03^a	56.25 ± 0.95^a	1.12 ± 0.09^a	13.50 ± 1.29^a
I3 W3 ¹	0.63 ± 0.02^a	56.00 ± 0.81^a	1.77 ± 1.04^ab	13.75 ± 4.27^a
I3 W6 ²	0.64 ± 0.07^a	55.50 ± 0.57^a	1.65 ± 0.55^ab	14.00 ± 0.81^a
I6 W6 ³	0.66 ± 0.06^a	53.50 ± 0.57^b	1.80 ± 0.61^ab	12.25 ± 1.50^a
I6 W12 ⁴	0.64 ± 0.01^a	51.00 ± 0.81^c	2.10 ± 0.21^b	12.50 ± 1.29^a

3% inulin + 3% excess water,

3% inulin + 6% excess water,

6% inulin + 6% excess water, and

⁴

6% inulin + 12% excess water. L^*: 0 = black and 100 = white, a^*: -60 = green and +60 = red, and b^*: -60 = blue and +60 = yellow. Means with different superscript letters within the same column are significantly different at P<0.05