Table 2. Color characteristics of cooked pork sausages containing two different percentages of purple sweet potato combined with nitrite during storage
Items | Treatments1) | Storage (days) |
0 | 5 | 10 | 15 | 20 |
L*2) | CON | 79.20 ± 0.15B | 79.04 ± 0.13A | 78.69 ± 0.34B | 79.01 ± 0.27B | 78.70 ± 0.73A |
CON1 | 79.85 ± 0.08A | 79.54 ± 0.78A | 80.14 ± 0.32A | 80.11 ± 0.21A | 79.13 ± 1.10A |
PP1 | 75.79 ± 0.24Cb | 76.66 ± 0.48Ba | 76.38 ± 0.21Cab | 76.72 ± 0.19Ca | 76.47 ± 0.52Ba |
PP2 | 75.40 ± 0.35C | 75.72 ± 0.13C | 75.44 ± 0.10D | 75.32 ± 0.41D | 75.60 ± 0.10B |
SP1 | 75.68 ± 0.15C | 76.17 ± 0.05BC | 75.80 ± 0.12CD | 75.67 ± 0.50D | 76.03 ± 0.44B |
SP2 | 72.92 ± 0.38Db | 73.87 ± 0.33Da | 73.48 ± 0.69Eab | 73.15 ± 0.42Eab | 73.59 ± 0.18Cab |
a* | CON | 7.08 ± 0.04Cc | 7.33 ± 0.12Cb | 6.89 ± 0.06Cd | 7.65 ± 0.09Ca | 7.32 ± 0.07Cb |
CON1 | 2.66 ± 0.15Fa | 2.26 ± 0.11Fb | 2.02 ± 0.27Fbc | 1.69 ± 0.07Fd | 1.79 ± 0.19Fcd |
PP1 | 5.14 ± 0.06Ea | 4.30 ± 0.29Eb | 3.99 ± 0.41Eb | 4.26 ± 0.66Eb | 3.73 ± 0.25Eb |
PP2 | 5.51 ± 0.10D | 5.53 ± 0.22D | 4.93 ± 0.31D | 5.54 ± 0.68D | 5.07 ± 0.55D |
SP1 | 8.49 ± 0.04Bbc | 8.59 ± 0.11Bb | 8.38 ± 0.13Bc | 8.93 ± 0.10Ba | 8.47 ± 0.10Bbc |
SP2 | 9.53 ± 0.10A | 9.85 ± 0.44A | 9.43 ± 0.18A | 9.71 ± 0.48A | 9.54 ± 0.40A |
b* | CON | 8.19 ± 0.02Bb | 8.22 ± 0.05Cb | 8.65 ± 0.20Ca | 8.07 ± 0.09Cb | 8.18 ± 0.04Cb |
CON1 | 10.41 ± 0.10Ac | 10.56 ± 0.18Abc | 10.83 ± 0.30Ab | 11.27 ± 0.04Aa | 11.13 ± 0.07Aa |
PP1 | 8.19 ± 0.15Bb | 8.94 ± 0.28Bab | 9.48 ± 0.44Ba | 9.23 ± 0.75Ba | 9.58 ± 0.15Ba |
PP2 | 7.82 ± 0.26Cab | 7.75 ± 0.38Cb | 8.53 ± 0.38Ca | 8.22 ± 0.45Cab | 8.30 ± 0.48Cab |
SP1 | 6.93 ± 0.11Dab | 6.54 ± 0.02Dcd | 7.02 ± 0.18Da | 6.36 ± 0.15Dd | 6.76 ± 0.11Dbc |
SP2 | 5.82 ± 0.32E | 5.29 ± 0.42E | 5.93 ± 0.10E | 5.38 ± 0.23E | 5.52 ± 0.51E |
W* | CON | 54.62 ± 0.14Aa | 54.38 ± 0.24Ba | 52.73 ± 0.47Bb | 54.80 ± 0.22Ba | 54.16 ± 0.75Ba |
CON1 | 48.63 ± 0.21Ca | 47.86 ± 1.31Ea | 47.66 ± 0.62Dab | 46.29 ± 0.21Dbc | 45.74 ± 0.94Ec |
PP1 | 51.22 ± 0.65Ba | 49.85 ± 0.43Dab | 47.95 ± 1.47Db | 49.04 ± 2.21Cab | 47.73 ± 0.98Db |
PP2 | 51.93 ± 1.11Bab | 52.48 ± 1.22Ca | 49.84 ± 1.18Cb | 50.67 ± 0.97Cab | 50.70 ± 1.42Cab |
SP1 | 54.90 ± 0.48Ac | 56.54 ± 0.05Aa | 54.75 ± 0.45Ac | 56.59 ± 0.10ABa | 55.75 ± 0.15ABb |
SP2 | 55.46 ± 0.87Ab | 58.01 ± 1.15Aa | 55.70 ± 0.83Ab | 57.00 ± 1.10Aab | 57.03 ± 1.37Aab |
Sensory color score3) | CON | 7.17 ± 0.68ABC | 7.14 ± 0.80 | 7.06 ± 0.62AB | 6.75 ± 0.89 | 6.88 ± 0.99 |
CON1 | 6.50 ± 0.32C | 6.57 ± 0.53 | 6.13 ± 0.79C | 6.06 ± 0.94 | 6.13 ± 1.06 |
PP1 | 6.67 ± 0.61BC | 6.50 ± 0.58 | 6.38 ± 0.64BC | 6.13 ± 0.95 | 6.06 ± 1.12 |
PP2 | 6.58 ± 0.66C | 6.50 ± 0.82 | 6.25 ± 0.93C | 6.31 ± 0.75 | 6.00 ± 1.41 |
SP1 | 7.33 ± 0.68AB | 7.29 ± 0.49 | 7.31 ± 0.53A | 6.94 ± 0.62 | 7.13 ± 0.64 |
SP2 | 7.67 ± 0.41A | 7.07 ± 0.45 | 7.31 ± 0.70A | 7.00 ± 0.65 | 7.13 ± 0.64 |
Data represent mean ± SD.
Treatments: CON (control), 0.014% sodium nitrite; CON1 (control1),no sodium nitrite and purple-fleshed sweet potato powder combination; PP1, no sodium nitrite and 0.5% purple-fleshed sweet potato powder; PP2, no sodium nitrite and 1% purple-fleshed sweet potato powder; SP1, 0.011% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination; SP2, 0.011% sodium nitrite and 1% purple-fleshed sweet potato powder combination.
W = L* − 3b*.
Sensory color score were evaluated based on a 9-point scale, 0 = extremely dislike and 9 = extremely like.
Means in the same column within the same aging period with different letters are significantly different (p < 0.05).
Means in the same row within the same aging condition with different letters are significantly different (p < 0.05).