Table 1. Color characteristics of fermented sausage incorporating Baechu-kimchi powder and GABA-producing LAB
Experimental groups
1)
CIE L* (lighness)
CIE a* (redness)
CIE b* (yellowness)
Control
20.21±0.31
a2)
4.95±0.15
d
5.21d±0.88
d
Y8+K0.5
17.68±0.70
b
6.33±0.68
c
7.50±0.61
c
Y8+K1.0
18.80±0.42
bc
5.86±1.05
b
8.22±0.52
b
Y8+K2.0
18.12±0.34
c
6.48±0.71
a
9.40±0.98
a