Table 6. pH and color of emulsion sausage prepared with natural extracts during storage

Days	NC	PC	T1	T2	T3	T4	T5	T6
pH
0	6.04±0.01^Aa	6.01±0.01^Ba	5.67±0.01^Ea	5.57±0.04^Fa	5.97±0.01^Ca	5.92±0.01^Da	4.56±0.02^Ga	5.57±0.01^Fa
2	6.01±0.01^Abc	5.99±0.01^Bc	5.64±0.01^Eb	5.53±0.01^Fc	5.95±0.01^Ccd	5.90±0.01^Da	4.51±0.02^Gc	5.54±0.01^Fc
4	6.02±0.01^Abc	5.98±0.01^Bc	5.63±0.01^Ebc	5.55±0.01^Fab	5.94±0.01^Cd	5.89±0.01^Dc	4.53±0.02^Gb	5.55±0.01^Fbc
8	5.98±0.01^Ac	5.98±0.01^Ac	5.62±0.01^Dc	5.54±0.01^Fbc	5.95±0.01^Bcd	5.87±0.01^Ce	4.46±0.01^Ge	5.56±0.01^Eab
11	6.02±0.01^Ab	5.99±0.01^Bc	5.63±0.01^Ebc	5.55±0.01^Fab	5.96±0.02^Cbc	5.90±0.01^Da	4.51±0.01^Hc	5.52±0.02^Gd
15	6.01±0.01^Ab	6.00±0.01^Bb	5.64±0.01^Eb	5.55±0.01^Gbc	5.97±.001^Cab	5.88±0.01^Dd	4.48±0.01^Hd	5.56±0.01^Fb
CIE L*
0	69.45±0.78^Ab	70.93±0.60^A	65.48±1.35^Ba	62.45±1.81^Ca	53.44±2.68^Dc	44.55±2.13^E	62.40±2.69^Cb	38.86±1.00^Fb
2	74.44±4.35^Aa	71.31±0.66^B	67.26±1.90^Cb	58.57±1.65^Ec	54.41±0.48^Fbc	46.14±1.07^G	63.92±1.81^Dab	42.45±1.59^Ha
4	71.45±1.10^Ab	71.89±0.71^A	67.08±0.93^Bb	60.01±1.42^Dbc	53.79±0.56^Ec	44.84±1.19^F	64.24±0.71^Cab	43.87±1.95^Fa
8	70.13±0.98^Bb	71.36±1.08^A	66.94±0.33^Cb	58.56±0.42^Ec	54.13±0.75^Fbc	44.70±2.07^G	63.04±0.36^Db	40.18±0.46^Hb
11	70.06±0.85^Ab	70.28±1.76^A	67.74±1.21^Bb	60.85±1.49^Cb	56.58±1.11^Da	44.53±1.37^E	62.00±0.55^Cb	42.40±0.95^Fa
15	71.17±0.97^Ab	71.50±1.34^A	67.32±0.70^Bb	60.63±0.42^Db	55.44±0.36^Eab	44.88±0.58^F	65.75±0.58^Ca	42.73±1.04^Ga
CIE a*
0	1.75±0.14^FGb	1.37±0.21^Gab	2.72±0.23^Da	2.39±0.54^Dc	2.18±0.60^EFab	7.05±0.46^B	4.56±0.31^Ca	17.22±.24^Aa
2	1.20±0.16^Gc	1.22±0.24^Gab	2.64±0.16^Ea	3.04±0.23^Da	2.13±0.42^Fab	6.89±0.38^B	3.90±0.20^Cb	15.65±0.50^Ab
4	1.34±0.15^Fc	0.94±0.19^Fbc	2.71±0.18^Da	3.08±0.18^Da	1.92±0.21^Eb	6.89±0.37^B	3.64±0.22^Cc	14.69±0.84^Ac
8	2.48±0.24^Da	1.45±0.31^Ea	2.54±0.03^Da	2.64±0.11^CDbc	2.52±0.18^Da	7.02±0.27^B	3.02±0.05^Cd	12.96±0.82^Ad
11	0.86±0.52^Fd	0.53±0.22^Fc	1.94±0.28^Eb	2.83±0.33^Cab	1.77±0.25^Eb	6.67±0.19^B	2.41±0.25^De	14.55±0.42^Ac
15	0.34±0.25^Ge	1.13±0.70^Fab	2.13±0.25^DEb	2.95±0.21^Cab	1.97±0.13^Eb	6.93±0.17^B	2.51±0.10^De	14.75±0.50^Ac
CIE b*
0	12.27±0.22^BCa	11.66±0.49^CDa	11.61±0.45^CDa	13.62±1.30^Ab	11.46±0.63^Dbc	9.34±0.34^Eabc	12.65±0.49^Ba	1.62±0.20^Fd
2	11.67±0.22^Cb	12.11±0.32^BCa	12.38±1.11^Ba	14.75±0.35^Aa	11.10±0.36^Dc	9.73±0.19^Ea	11.90±0.21^BCb	2.01±0.17^Fc
4	12.32±0.33^BCa	11.99±0.59^BCa	11.94±0.35^Ca	14.85±0.14^Aa	12.13±0.73^BCa	9.61±0.16^Dab	12.55±0.57^Ba	2.56±0.34^Eb
8	11.11±0.20^Cc	10.46±0.39^Db	10.79±0.21^CDb	14.78±0.22^Aa	11.90±0.39^Bab	9.06±0.47^Ec	11.73±0.11^Bbc	3.11±0.14^Fa
11	12.22±0.37^Ba	12.14±0.49^Ba	11.60±0.70^BCa	13.77±1.00^Ab	11.13±0.18^Cc	8.98±0.39^Dc	11.38±0.47^Cc	2.19±0.25^Ec
15	12.28±0.29^Ba	12.25±0.62^Ba	11.94±0.49^Ba	14.16±0.79^Aab	10.18±0.29^Cd	9.25±0.36^Dbc	12.36±0.18^Ba	2.23±0.23^Ec

All values are mean±SD of three replicates.
Means within a row with different letters are significantly different.
Means within a column with different letters are significantly different.
NC, negative control (sausage with no preservative); PC, positive control (sausage with sorbic acid); T1, sausage with Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba (27); T2, sausage with Punica granatum L. (peel) (32); T3, sausage with Ecklonia cava (23); T4, sausage with Nelumbo nucifera Gaertner (ovary) (45); T5, sausage with Schisandra chinensis (Turcz.) Baill. (4); T6, sausage with Rubus coreanus Miq. (36).