Table 6. CIE b* 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⁾	14.54±0.23^a^A	14.74±0.41^a^A	14.01±0.34^a^B	14.07±0.22^a^B
N50+A0	12.39±0.11^d^C	12.75±0.15^f^B	12.78±0.24^e^B	12.96±0.22^e^A
N50+A0.5	12.96±0.40^c^B	13.49±0.14^c^d^A	12.84±0.17^e^B	13.44±0.12^d^A
N50+A1.0	13.59±0.28^b^B	13.92±0.21^b^A	13.69±0.15^b^B	13.66±0.22^c^B
N100+A0	12.64±0.19^c^d^C	13.32±0.21^d^e^A	13.08±0.18^d^B	13.27±0.16^d^A
N100+A0.5	12.92±0.64^c^C	13.22±0.31^e^B^C	13.45±0.20^c^B	13.88±0.17^b^A
N100+A1.0	13.40±0.27^b^B	13.60±0.23^c^B	13.46±0.29^c^B	13.91±0.22^a^b^A
N150+A0	12.93±0.44^c	13.15±0.27^e	12.89±0.13^d	12.97±0.13^e

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).