Table 3.
Color values of sausages under different processing conditions.
| Temperature (°C) | L* | a* | b* |
|---|---|---|---|
| 70 | 55.49 ± 0.21 b | 8.36 ± 0.06 b | 10.13 ± 0.09 b |
| 90 | 62.40 ± 0.04 a | 11.57 ± 0.07 a | 10.58 ± 0.03 b |
| 110 | 64.00 ± 0.18 a | 11.13 ± 0.11 a | 12.20 ± 0.12 a |
| 130 | 64.07 ± 0.44 a | 11.65 ± 0.08 a | 13.23 ± 0.05 a |
| Time (h) | |||
| 1 | 59.37 ± 0.05 b | 9.98 ± 0.11 b | 11.51 ± 0.47 a |
| 2 | 62.37 ± 0.15 a | 11.61 ± 0.12 a | 9.56 ± 0.23 b |
| 3 | 60.61 ± 0.05 b | 12.11 ± 0.79 a | 10.18 ± 0.45 b |
| 4 | 61.12 ± 0.10 b | 12.42 ± 0.66 a | 9.88 ± 0.16 b |
| Salt (g/100 g) | |||
| 0 | 57.97 ± 1.16 c | 8.61±0.22 e | 10.99 ± 0.77 a |
| 0.5 | 59.48 ± 0.67 b | 9.10±0.08 d | 10.34 ± 0.20 a |
| 1 | 61.21 ± 0.58 a | 11.18±0.20 c | 10.18 ± 0.54 a |
| 2 | 62.23 ± 1.05 a | 12.34±0.06 b | 9.48 ± 0.27 a |
| 5 | 60.64 ± 3.91 b | 13.63±0.04 a | 9.97 ± 0.97 a |
| Nitrite (mg/100 g) | |||
| 0 | 55.82 ± 0.46 d | 8.45 ± 0.21 c | 10.19 ± 0.11 b |
| 5 | 57.49 ± 0.17 c | 9.34 ± 0.05 c | 11.32 ± 0.96 a |
| 10 | 60.47 ± 1.65 b | 10.58 ± 0.88 b | 10.18 ± 0.47 b |
| 15 | 62.69 ± 1.84 a | 11.77 ± 0.70 a | 10.17 ± 0.28 b |
Results are mean ± standard error; the same lowercase letter in the same column indicates a non-significant difference (p > 0.05), while different letters indicate a significant difference (p < 0.05).