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. 2022 Mar 1;42(2):295–312. doi: 10.5851/kosfa.2022.e5

Table 6. Effect of different inulin sources on the CIE colour values of low-fat chicken sausages during storage.

Period	Formulations			SEM¹⁾
Period	Control	Garlic inulin	Commercial inulin	SEM¹⁾
CIE L*
Day 1	68.87^Ax	65.75^Ay	65.97^Ay	0.513
Day 7	68.30^Ax	65.41^Ay	65.86^Az	0.450
Day 14	65.98^Bx	63.26^By	65.74^Ax	0.450
Day 21	65.49^Bx	63.17^By	65.50^Ax	0.404
Day 28	64.73^Cy	63.18^Bz	65.21^Ax	0.308
SEM²⁾	0.436	0.315	0.121
CIE a*
Day 1	11.51^Cy	12.07^Cx	11.73^Cxy	0.104
Day 7	12.61^Bx	12.71^Bx	12.73^Bx	0.028
Day 14	14.09^Ax	13.55^Ay	12.88^Bz	0.181
Day 21	14.24^Ax	13.60^Ay	13.67^Ay	0.108
Day 28	14.26^Ax	13.67^Ay	13.86^Axy	0.099
SEM²⁾	0.297	0.172	0.206
CIE b*
Day 1	32.71^Cx	32.75^Cx	33.31^Cx	0.140
Day 7	33.83^By	33.46^By	34.34^Bx	0.137
Day 14	36.45^Ax	34.83^Ay	34.58^By	0.299
Day 21	37.13^Ax	34.85^Ay	36.93^Ax	0.382
Day 28	37.35^Ax	34.91^Ay	37.27^Ax	0.413
SEM²⁾	0.507	0.245	0.419

¹⁾

Pooled SEM (n=9).

²⁾

Pooled SEM (n=15).

^A–C

Values in the same column with different superscripts differ significantly (p<0.05).

^x–z

Values in the same row with different superscripts differ significantly (p<0.05).