. 2018 Aug 31;38(4):768–779. doi: 10.5851/kosfa.2018.e15

Table 2. Color (CIE L, a, and b*) of low-salt chicken sausages with WMP.

Variables	L* value	a* value	b* value
PC	83.58^b	1.62^b	11.79^a
WMP 0	84.40^a	1.64^ab	11.34^b
WMP 0.5	83.96^ab	1.78^ab	11.38^b
WMP 1.0	83.52^b	1.85^a	11.67^ab
SEM¹⁾	0.172	0.059	0.079

¹⁾ Standard error of the least square mean (n=12).

^a,b Different letters within the same column represent significant differences (p<0.05).

WMP, winter mushroom powder; PC, sausages manufactured with 3 g/kg sodium pyrophosphate; WMP 0, sausages manufactured without sodium pyrophosphate or WMP; WMP 0.5, sausages manufactured with 5 g/kg of WMP; WMP 1.0, sausages manufactured with 10 g/kg of WMP.

Table 2. Color (CIE L*, a*, and b*) of low-salt chicken sausages with WMP.

Table 2. Color (CIE L, a, and b*) of low-salt chicken sausages with WMP.