Table 2.
Textural properties and instrumental color evaluation during cold storage of emulsified sausages with different antioxidants.
| Traits | Treatments | Storage Days | |||
|---|---|---|---|---|---|
| 1 | 7 | 14 | 21 | ||
| Hardness (N) | Negative control | 105.25 A | 112.88 A | 120.52 A | 124.89 A |
| Positive control | 91.33 B | 103.48 B | 104.49 B | 107.44 C | |
| AX | 100.73 AB | 102.55 B | 106.31 B | 109.90 BC | |
| SEM | 1.84 | 1.55 | 2.31 | 1.16 | |
| Cohesiveness | Negative control | 0.31 | 0.29 | 0.29 | 0.31 |
| Positive control | 0.27 | 0.29 | 0.28 | 0.27 | |
| AX | 0.25 | 0.27 | 0.28 | 0.24 | |
| SEM | 0.03 | 0.03 | 0.02 | 0.02 | |
| L* | Negative control | 77.91 A | 78.18 A | 77.90 A | 78.35 A |
| Positive control | 78.90 A | 79.10 A | 78.83 A | 79.49 A | |
| AX | 73.69 B | 74.31 B | 74.38 B | 74.20 B | |
| SEM | 0.41 | 0.73 | 0.54 | 0.56 | |
| a* | Negative control | −1.68 B | −1.73 B | −1.65 B | −1.95 B |
| Positive control | −1.78 B | −1.65 B | −1.45 B | −1.76 B | |
| AX | 3.25 A | 3.20 A | 3.20 A | 3.04 A | |
| SEM | 0.20 | 0.22 | 0.42 | 0.19 | |
| b* | Negative control | 15.75 | 15.99 | 15.88 | 16.18 |
| Positive control | 15.91 | 15.99 | 15.78 | 16.06 | |
| AX | 15.77 | 15.92 | 16.16 | 16.07 | |
| SEM | 0.40 | 0.34 | 0.31 | 0.55 | |
| Chroma | Negative control | 15.84 | 16.09 | 15.96 | 16.30 |
| Positive control | 16.01 | 16.08 | 15.85 | 16.15 | |
| AX | 16.10 | 16.24 | 16.47 | 16.35 | |
| SEM | 0.40 | 0.34 | 0.30 | 0.36 | |
| Hue angle | Negative control | 95.99 A | 96.08 A | 95.88 A | 96.82 A |
| Positive control | 96.29 A | 95.78 A | 95.15 A | 96.13 A | |
| AX | 78.39 B | 78.67 B | 78.88 B | 79.36 B | |
| SEM | 0.69 | 0.74 | 0.69 | 0.61 | |
| Total color difference (ΔE) | Negative control | 0.00 C | 0.00 B | 0.00 C | 0.00 C |
| Positive control | 1.23 B | 1.26 B | 1.08 BC | 1.37 B | |
| AX | 6.55 A | 6.34 A | 6.03 A | 6.54 A | |
| SEM | 0.30 | 0.43 | 0.42 | 0.34 | |
A–C Means within a column with different superscripts are significantly different (p < 0.05). Negative: without antioxidant; Positive: with 200 mg/kg mixture of BHT and BHA (1:1, w/w); AX, with 400 mg/kg astaxanthin.