Table 5. Effects of lemon extract powder and vinegar powder on nitrosyl hemochrome, total pigment, curing efficiency, TBARS, and aerobic plate counts of naturally cured pork sausages with white kimchi powder

Main effects	Dependent variables
Main effects	Nitrosyl hemochrome (ppm)	Total pigment (ppm)	Curing efficiency (%)	TBARS (mg MDA/kg)	Aerobic plate counts (Log CFU/g)
Treatment (T)¹⁾
Control	40.20^C	52.02^C	77.22^AB	0.093^A	2.06^A
Treatment 1	42.15^B	54.06^AB	77.93^AB	0.109^A	1.64^D
Treatment 2	43.73^A	55.19^A	79.21^A	0.098^A	1.61^D
Treatment 3	39.32^D	52.76^BC	74.53^DC	0.087^A	1.86^B
Treatment 4	37.83^E	51.45^C	73.47^D	0.093^A	1.84^B
Treatment 5	40.19^C	52.59^BC	76.37^BC	0.093^A	1.73^C
SEM	2.52	2.10	1.99	0.008	0.03
Storage day (S)²⁾
Day 0	41.49^A	53.15^A	77.98^A	0.071^C	1.70^C
Day 15	39.82^B	52.56^A	75.69^B	0.097^B	1.79^B
Day 30	40.39^B	53.32^A	75.69^B	0.119^A	1.88^A
SEM	2.51	2.06	1.88	0.007	0.03

Treatment: Control, 0.01% sodium nitrite+0.05% sodium ascorbate; treatment 1, 0.3% white kimchi powder+0.5% lemon extract powder; treatment 2, 0.3% white kimchi powder+1.0% lemon extract powder; treatment 3, 0.3% white kimchi powder+0.5% vinegar powder; treatment 4, 0.3% white kimchi powder+1.0% vinegar powder; and treatment 5, 0.3% white kimchi powder+0.5% lemon extract powder+0.5% vinegar powder.
Storage day: All samples were stored at 2°C−3°C for 30 days in the dark until analysis. Measurements were made on 0, 15, and 30 days.
Means within a column with different superscript letters are significantly different (p<0.05).
TBARS, 2-thiobarbituric acid reactive substances; MDA, malondialdehydes.