Table 4. CIE L* values of pork sausages prepared by addition of nitrite and A. hookeri during storage at 4℃ for 4 weeks¹⁾

	0 week	1 week	2 week	4 week
N0+A0²⁾	65.93±0.52^a^B	65.69±0.76^a^B	66.35±0.82^a^B	67.46±0.55^a^A
N50+A0	62.18±0.88^b^c^d^C	64.43±1.14^d^B	64.84±0.29^c^d^A^B	65.54±0.55^c^A
N50+A0.5	62.61±0.60^b^c^C	65.25±0.71^a^b^c^A	63.77±0.49^e^B	65.64±0.56^c^A
N50+A1.0	62.95±0.55^b^C	64.80±0.75^b^c^d^A^B	64.54±0.85^d^B	65.29±0.38^c^A
N100+A0	62.71±0.60^b^C	65.52±0.63^a^b^B	65.95±0.34^a^b^B	67.25±0.43^a^A
N100+A0.5	61.76±1.03^c^d^D	64.70±0.70^c^d^C	65.50±0.55^b^c^B	66.28±0.59^b^A
N100+A1.0	61.42±1.32^d^C	64.39±0.53^d^B	65.11±1.29^c^d^B	66.68±0.35^b^A
N150+A0	62.39±1.13^b^c^B	65.33±0.55^a^b^c^A	65.01±0.78^c^d^A	65.66±0.71^c^A

¹⁾Sausages prepared with addition of sodium nitrite (0, 50, 100, and 150 ppm) and A. hookeri powder (0, 0.5, and 1.0%) were stored at 4℃ for 4 weeks and the CIE L*, a* and b* values were measured on a chromameter.
²⁾Group abbreviations: N represents nitrites in ppm, and A represents A. hookeri in % added in the process of preparation of sausages.
^a^-^dMeans sharing a common superscript letter(s) in a column are not significantly different (p>0.05).
^A^-^DMeans sharing a common superscript letter(s) in a row are not significantly different (p>0.05).