Table 1. pH, color characteristic, and cooking loss of reduced-salt chicken sausages with samgyetang concentrate of chicken bone and medicinal herbs

Trait Control1) Reduced-salt treatment with different levels of samgyetang concentrate2)
1% 3% 5%
pH 6.25±0.02c 6.37±0.01a 6.33±0.01b 6.33±0.01b
Color characteristic
CIE L* (lightness) 80.15±0.68c 81.32±0.54ab 81.60±0.40a 80.86±0.32b
CIE a* (redness) 0.56±0.21ab 0.64±0.06a 0.64±0.10a 0.44±0.10b
CIE b* (yellowness) 12.32±0.36c 12.47±0.27c 13.10±0.22b 13.50±0.17a
Cooking loss (%) 5.03±0.40 5.20±0.16 4.82±0.30 5.24±0.15
Control sausage was formulated with 1.5% (w/w) NaCl, and reduced-salt treatment was prepared with 0.75% (w/w) NaCl.
Chicken bone and medicinal herbs were heated at 95°C for 1 h, evaporated, and diluted to 10 volumes.
Means data sharing the same superscript letter within a row are not significantly different at p<0.05 by Duncan’s multiple range test.