Table 4. Color of pork emulsion-type sausage formulated with various levels of freeze-dried yellow paprika powder
Color
Freeze-dried yellow paprika powder (%)
0 (control)
1
2
3
CIE L*
76.33±0.10
a
75.60±0.00
b
74.70±0.00
c
72.35±0.06
d
CIE a*
4.93±0.05
d
5.73±0.05
c
6.00±0.00
b
6.35±0.06
a
CIE b*
18.55±0.19
d
23.40±0.14
c
26.83±0.05
b
28.93±0.10
a
All values are mean±SD.
Means in the same row with different letters are remarkably different (p<0.05).