Table 5. CIE a* 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⁾	3.48±0.48^f^D	4.27±0.71^e^C	4.83±0.33^f^B	5.94±0.23^f^A
N50+A0	10.13±0.33^c^B	10.45±0.38^b^A	10.46±0.19^b^A	9.83±0.28^b^B
N50+A0.5	10.68±0.41^b^A	10.02±0.42^b^c^B	10.88±0.23^a^A	9.72±0.21^b^c^B
N50+A1.0	8.42±0.34^e^C	8.91±0.38^d^B	9.36±0.13^e^A	9.12±0.27^d^A^B
N100+A0	11.36±0.45^a^A	10.86±0.32^a^B	10.28±0.25^b^C	9.53±0.21^c^D
N100+A0.5	10.15±0.31^c^A	9.73±0.27^c^B	9.32±0.26^e^D	8.48±0.28^e^C
N100+A1.0	10.13±0.51^c^A	10.07±0.25^b^c^A^B	9.77±0.32^d^B	8.64±0.21^e^C
N150+A0	9.59±0.70^d	10.04±0.43^b^c	10.16±0.19^c	10.14±0.36^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^-^eMeans 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).