Table 4. Interaction effects of treatment (treatments 1 to 5) and storage day (0, 15, and 30 days) on nitrite content (ppm) of naturally cured pork sausages with white kimchi powder.
| Treatment1) | Storage day2) | |||
|---|---|---|---|---|
| Day 0 | Day 15 | Day 30 | Overall mean | |
| Control | 25.11Ax | 18.00Ay | 11.61Az | 18.23A |
| Treatment 1 | 8.23Bx | 5.54Bxy | 3.31By | 5.69B |
| Treatment 2 | 9.13Bx | 5.00By | 3.00By | 5.70B |
| Treatment 3 | 5.59BCx | 3.86Bx | 3.32Bx | 4.25BC |
| Treatment 4 | 4.37Cx | 3.00Bx | 3.11Bx | 3.49C |
| Treatment 5 | 7.77BCx | 4.42Bxy | 3.18By | 5.12BC |
| Overall mean | 10.03x | 6.64y | 4.59z | |
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–C
Means within a column with different superscript letters are significantly different (SEM: 0.78; p<0.05).
x–z
Means within a row with different superscript letters are significantly different (SEM: 0.59; p<0.05).