Table 3. Color of pork emulsion sausage formulated with various salts

Traits			SN	SC	CSW	SEM¹⁾
Color	Uncooked	CIE L*	66.10^b	64.45^c	69.48^a	2.30
		CIE a*	11.95^a	7.33^b	12.18^a	2.35
		CIE b*	18.70^b	18.68^b	19.80^a	0.65
		Hue angle (H°)	57.42^b	68.58^a	58.41^b	0.09
		Chroma (C)	22.19^b	20.06^c	23.24^a	3.03
	Cooked	CIE L*	70.35^b	70.00^b	71.53^a	0.77
		CIE a*	5.95^a	5.00^b	5.83^a	0.47
		CIE b*	16.63^b	16.68^b	17.60^a	0.50
		Hue angle (H°)	70.31^c	73.31^a	71.69^b	0.02
		Chroma (C)	17.66^b	17.41^b	18.54^a	9.73

All values are mean.
n=12.
Mean in the same row with different letters are significantly different (p<0.05).
Hue angle calculated as Tan⁻¹(b/a): 90°=yellow, 180°=green and 0°=red Chroma calculated as (a²+b²)^1/2.
SN, sodium nitrite; SC, sodium chloride; CSW, concentrated seawater.