. 2019 Aug 1;56(11):4946–4955. doi: 10.1007/s13197-019-03965-6

Table 3.

Changes in color in added CS extract of cooked pork sausage during storage time at 4 °C

Parameters/treatments¹	Storage time (days)
Parameters/treatments¹	1	15	30
L* (Lightness)
C	80.90 ± 0.65^Aa	80.15 ± 0.79^Ab	79.93 ± 0.41^Ab
T1	79.21 ± 0.96^B	79.47 ± 0.55^B	79.39 ± 0.79^B
T2	78.52 ± 1.11^C	78.62 ± 0.98^C	78.76 ± 0.96^C
T3	78.71 ± 0.92^C	78.55 ± 1.17^C	78.26 ± 1.24^D
a* (Redness)
C	0.44 ± 0.33^Bb	0.31 ± 0.30^Bb	3.43 ± 2.39^Ba
T1	3.90 ± 0.72^Ab	2.97 ± 0.88^Ac	5.31 ± 1.94^Aa
T2	3.75 ± 0.39^Ab	3.02 ± 0.69^Ac	5.10 ± 1.82^Aa
T3	0.66 ± 0.20^Bb	0.36 ± 0.22^Bb	2.02 ± 1.12^Ca
b* (Yellowness)
C	13.06 ± 0.29^Ba	13.62 ± 0.46^Ba	11.00 ± 2.38^Bb
T1	11.62 ± 0.25^Db	12.55 ± 0.93^Ca	10.10 ± 2.29^Bc
T2	12.18 ± 0.34^Cb	12.83 ± 0.74^Ca	10.61 ± 1.88^Bc
T3	13.87 ± 0.39^Aa	14.09 ± 0.26^Aa	12.71 ± 1.69^Ab
Chroma (∆C)
C	13.07 ± 0.28^Bb	13.62 ± 0.46^Ba	11.89 ± 1.49^Bc
T1	12.27 ± 0.40^Db	12.94 ± 0.74^Ca	11.72 ± 1.17^Bc
T2	12.66 ± 0.31^Cb	13.20 ± 0.59^Ca	12.01 ± 0.92^Bc
T3	13.88 ± 0.39^Aa	14.14 ± 0.27^Aa	12.92 ± 1.47^Ab
Hue angle (h)
C	91.88 ± 1.51^Aa	90.28 ± 1.70^Ba	70.94 ± 14.92^Bb
T1	71.61 ± 0.30^Cb	76.55 ± 4.60^Ca	61.15 ± 13.67^Cc
T2	72.81 ± 1.80^Bb	76.70 ± 3.61^Ca	63.57 ± 11.77^Cc
T3	92.67 ± 0.81^Aa	94.81 ± 0.90^Aa	84.27 ± 9.99^Ab

Data are mean ± standard deviation. n = 3

^A–DMeans with different superscript capital letters in a column within each treatment differ significantly (P < 0.05)

^a–cMeans with different superscript small letters in a row within at storage time differ significantly (P < 0.05)

¹Control: no added, T1: sausage batter added with 0.007% sodium nitrite, T2: sausage batter added with 0.004% sodium nitrite and 0.05% CS extract, and T3: sausage batter added with 0.1% CS extract