Table 4. Effects of different concentrations of dongchimi powder on residual nitrite, nitrosyl hemochrome, total pigment, curing efficiency, and TBARS in emulsion-type sausages

Treatments¹⁾	Dependent variables
Treatments¹⁾	Residual nitrite (ppm)	Nitrosyl hemochrome (ppm)	Total pigment (ppm)	Curing efficiency (%)	TBARS (mg MDA/kg)
Control 1	59.35±3.87^A	32.58±0.37^A	39.55±0.48^A	82.37±0.30^B	0.042±0.002^B
Control 2	44.55±1.74^B	33.40±0.42^A	40.12±0.47^A	83.25±0.51^AB	0.049±0.002^A
Treatment 1	18.52±0.87^D	32.48±0.55^A	40.35±0.63^A	80.50±0.40^C	0.054±0.006^A
Treatment 2	29.15±2.33^C	33.21±0.25^A	39.78±0.54^A	83.55±0.55^AB	0.053±0.004^A
Treatment 3	34.73±1.19^C	33.55±0.32^A	40.01±0.65^A	83.96±0.66^A	0.052±0.002^A
Treatment 4	58.14±1.23^A	33.30±0.46^A	39.55±0.62^A	84.23±0.40^A	0.052±0.003^A

All values are means±SEs.
Treatments: Control 1 (0.01% sodium nitrite), control 2 (0.40% celery powder+0.03% starter culture), treatment 1 (0.25% dongchimi powder+0.03% starter culture), treatment 2 (0.35% dongchimi powder+0.03% starter culture), treatment 3 (0.45% dongchimi powder+0.03% starter culture), and treatment 4 (0.55% dongchimi powder+0.03% starter culture).
Within a column, different superscripts indicate the significant difference (p<0.05).
TBARS, 2-thiobarbituric acid reactive substances; MDA, malondialdehydes.