Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage

Table 6 **Effect of isoflavone on the change in lightness coordinate (L), redness coordinate (a), and yellowness coordinate (b*) in dry-cured pork sausage during the ripening period**

L* (Lightness)	Treatment			SEM	P-value
Storage (days)	CON	SUL	ISO	SEM	Treatment	Storage
0	62.1^{b A}	64.7^{a A}	64.2^{a A}	0.447	*	***
15	48.6^{NS D}	47.2^C	49.4^D	0.633	0.130
30	49.1^NS^C	50.4^B	51.4^C	0.692	0.134
45	51.2^{b B}	52.8^{ab B}	54.4^{a B}	0.806	0.073
a* (redness)	CON	SUL	ISO
Storage (days)
0	6.1^{NS C}	6.8^D	6.5 ^C	0.361	0.435	***
15	12.6^{NS A}	11.5^A	12.0 ^A	0.567	0.453
30	10.2^{NS A}	10.6^B	11.0^A	0.457	0.518
45	8.1^{NS B}	9.1^C	9.1^B	0.555	0.412
b* (yellowness)	CON	SUL	ISO
Storage (days)
0	13.2^{b C}	16.9^{a B}	14.1^{b D}	0.470	**	***
15	17.6^{a A}	15.4^{b A}	18.5^{a A}	0.481	**
30	15.7^{b B}	15.4^{b A}	17.3^{a B}	0.337	*
45	14.8^{b B}	15.3^{ab A}	16.8^{a C}	0.436	*

1) CON, Dry-cured sausage processed with 100% commercial diet fed pork; SUL, Dry-cured sausage processed with 0.3% sulfur fed pork; ISO, 0.25% isoflavone + dry-cured sausage processed with 0.3% sulfur fed pork. 2)^NS; Not significant; a-c means within a row with different letters are significantly different, P < 0.05; A-D means within a column with different letters are significantly different, P < 0.05. Significance level of treatment is given by ***(P <0.001); **(P<0.01); *(P<0.05) *All values are mean ± standard deviation (n = 3).

ISSN: 2055-0391