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.