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

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^NSC

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

*