Table 2.
Instrumental color evaluation (CIE lab L*, a*, and b*) of fermented dry sausage with (+) or without (-) Sake lees supplementation during the aging period.
| Sake lees | Aging period (day) |
||||||
|---|---|---|---|---|---|---|---|
| 0 | 7 | 14 | 21 | 28 | 35 | ||
| L* | - | 47.97 ± 1.63 | 50.07 ± 1.91 | 48.96 ± 2.43 | 44.93 ± 3.07 | 41.97 ± 2.12 | 40.91 ± 2.44 |
| + | 48.77 ± 1.20 | 52.03 ± 2.20 | 50.13 ± 2.22 | 45.50 ± 1.73 | 43.04 ± 1.79 | 42.25 ± 1.44 | |
| a* | - | 7.41 ± 0.64 | 10.12 ± 0.19 | 9.23 ± 0.44 | 10.60 ± 0.96 | 9.60 ± 1.22 | 9.38 ± 0.91 |
| + | 8.00 ± 0.32 | 9.46 ± 0.42 | 9.95 ± 0.87 | 9.39 ± 1.04 | 8.84 ± 0.98 | 8.89 ± 1.15 | |
| b* | - | 7.15 ± 0.74 | 10.12 ± 0.19 | 6.74 ± 1.22 | 5.79 ± 0.18 | 7.04 ± 0.69 | 5.99 ± 1.04 |
| + | 7.37 ± 0.14 | 9.46 ± 0.42 | 8.40 ± 0.75 | 6.93 ± 0.75 | 8.70 ± 1.02 | 6.81 ± 0.78 | |
Data are means ± SE of three independent experiments performed in triplicate. L*, lightness; a*, redness; b*, yellowness.