Table 2. CIE color of emulsion-type sausage added with basil and garlic powder

Traits			Treatment
			Control	B1G3	B2G2	B3G1
Color	Uncooked	CIE L*	57.84 ± 0.31a	51.68 ± 0.85b	45.96 ± 0.52c	45.26 ± 1.33c
		CIE a*	15.84 ± 2.42a	7.86 ± 0.59b	6.10 ± 0.35c	5.14 ± 0.49c
		CIE b*	21.80 ± 1.39a	19.58 ± 1.02b	17.42 ± 0.18c	16.40 ± 1.41c
	Cooked	CIE L*	63.70 ± 0.41a	57.42 ± 0.95b	51.78 ± 1.35c	50.28 ± 1.39d
		CIE a*	13.40 ± 0.20a	6.70 ± 0.64b	5.33 ± 0.21c	5.24 ± 0.61c
		CIE b*	19.34 ± 0.47a	18.24 ± 0.38b	18.28 ± 0.98b	16.94 ± 0.85c

All values are mean ± SD.
Mean in the same row with different letters are significantly different (p<0.05).
Control: basil 0%, garlic 0%; B1G3: basil 1%, garlic 3%; B2G2: basil 2%, garlic 2%; B3G1: basil 3%, garlic 1%.