. 2021 Nov 1;41(6):950–966. doi: 10.5851/kosfa.2021.e48

Table 3. Effects of lemon extract powder and vinegar powder on pH values, cooking loss, and CIE color of naturally cured pork sausages with white kimchi powder.

Main effects	Dependent variables
Main effects	pH	Cooking loss (%)	CIE L*	CIE a*	CIE b*
Treatment¹⁾
Control	6.12^A	5.57^D	66.33^A	8.90^A	8.78^E
Treatment 1	5.92^D	9.78^B	65.66^B	8.81^A	10.73^A
Treatment 2	5.84^E	11.43^A	65.48^B	8.94^A	10.78^A
Treatment 3	5.99^B	6.15^D	65.22^C	8.51^B	9.99^C
Treatment 4	5.96^C	5.78^D	64.99^C	8.57^B	9.80^D
Treatment 5	5.92^D	7.68^C	65.23^C	8.84^A	10.49^B
SEM	0.01	0.27	0.46	0.26	0.05
Storage day²⁾
Day 0	5.96^A	-	64.88^C	8.83^A	10.04^B
Day 15	5.96^A	-	65.69^B	8.72^A	10.07^B
Day 30	5.95^A	-	65.88^A	8.73^A	10.18^A
SEM	0.01		0.45	0.26	0.04

¹⁾

Treatment: Control, 0.01% sodium nitrite+0.05% sodium ascorbate; treatment 1, 0.3% white kimchi powder+0.5% lemon extract powder; treatment 2, 0.3% white kimchi powder+1.0% lemon extract powder; treatment 3, 0.3% white kimchi powder+0.5% vinegar powder; treatment 4, 0.3% white kimchi powder+1.0% vinegar powder; and treatment 5, 0.3% white kimchi powder+0.5% lemon extract powder+0.5% vinegar powder.

²⁾

Storage day: All samples were stored at 2°C−3°C for 30 days in the dark until analysis. Measurements were made on 0, 15, and 30 days.

^A–E

Means within a column with different superscript letters are significantly different (p<0.05).