Table 3.
Colour CIELAB means ± sd of Frankfurt and Spanish sausages.
| Frankfurt Sausages Treat | ||||
| Instrumental Colour | FC | FR1 | FR2 | p-value |
| L* | 51.6 ± 3.28 a | 44.9 ± 0.84 b | 42.82 ± 0.69 b | 0.000 |
| a* | 11.0 ± 0.93 a | 8.7 ± 1.48 b | 7.8 ± 0.45 b | 0.000 |
| b* | 6.6 ± 0.91 a | 5.7 ± 0.66 b | 5.3 ± 0.39 b | 0.003 |
| Spanish Sausages | ||||
| Instrumental Colour | SC | SR1 | SR2 | p-value |
| L* | 54.3 ± 2.47 a | 46.6 ± 1.36 b | 41.5 ± 0.71 c | 0.000 |
| a* | 10.4 ± 1.08 a | 10.4 ± 1.83 a | 7.5 ± 0.24 b | 0.000 |
| b* | 6.9 ± 0.86 a | 6.4 ± 0.87 a | 5.0 ± 0.16 b | 0.000 |
F: Frankfurt sausage. S: Spanish sausage; C: control regular fat content; R1: fat reduced with inulin + β-glucan; R2: fat reduced with inulin + β-glucan + grape skin. L*: Lightening, a*: red-green; b*: yellow-blue. a, b, c: Tukey’s test p < 0.05.