Table 2.
Color parameters in the chouriços prepared with different formulations after 30 days of drying (n = 3).
| Color Parameter | Control | Nitrite | Nitrate | Nitrite + Nitrate |
Wine | Wine + Garlic |
p |
|---|---|---|---|---|---|---|---|
| L* | 43.36 ± 0.40b | 45.04 ± 0.11ab | 44.12 ± 0.96ab | 46.79 ± 1.04a | 45.75 ± 1.27ab | 45.59 ± 1.21ab | 0.037 |
| a* | 11.94 ± 0.61e | 17.59 ± 0.51a | 15.92 ± 0.56b | 14.87 ± 0.35bc | 13.08 ± 0.34de | 13.74 ± 0.30cd | <0.001 |
| b* | 18.55 ± 0.22c | 19.71 ± 0.26bc | 19.53 ± 0.85bc | 20.31 ± 0.36b | 18.29 ± 0.35c | 24.04 ± 0.35a | <0.001 |
a,b, Means in the same row followed by different letters are statistically different (p < 0.05).