Table 6
Effect of isoflavone on the change in lightness coordinate (L*), redness coordinate (a*), and yellowness coordinate (b*) in dry-cured pork sausage during the ripening period
L* (Lightness) | Treatment | SEM | P-value |
---|
Storage (days) | CON | SUL | ISO | Treatment | Storage |
---|
0 | 62.1b A | 64.7a A | 64.2a A | 0.447 | * | *** |
15 | 48.6NS D | 47.2C | 49.4D | 0.633 | 0.130 |
30 | 49.1NSC | 50.4B | 51.4C | 0.692 | 0.134 |
45 | 51.2b B | 52.8ab B | 54.4a B | 0.806 | 0.073 |
a* (redness) | CON | SUL | ISO | | | |
Storage (days) | | | | | | |
0 | 6.1NS C | 6.8D | 6.5 C | 0.361 | 0.435 | *** |
15 | 12.6NS A | 11.5A | 12.0 A | 0.567 | 0.453 |
30 | 10.2NS A | 10.6B | 11.0A | 0.457 | 0.518 |
45 | 8.1NS B | 9.1C | 9.1B | 0.555 | 0.412 |
b* (yellowness) | CON | SUL | ISO | | | |
Storage (days) | | | | | | |
0 | 13.2b C | 16.9a B | 14.1b D | 0.470 | ** | *** |
15 | 17.6a A | 15.4b A | 18.5a A | 0.481 | ** |
30 | 15.7b B | 15.4b A | 17.3a B | 0.337 | * |
45 | 14.8b B | 15.3ab A | 16.8a C | 0.436 | * |