Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages

Table 3

Comparison of DPPH radical scavenging values (%) of pork emulsions with different antioxidants.

	C1	AC	G	BF	D
DPPH at 0 day	^d	^a	^a	^b	^c
DPPH at 5 days	^d	^a	^a	^b	^c
DPPH at 10 days	^e	^a	^b	^d	^c

^a-d with different superscripts in the same row differ significantly (). C1: control; AC: ascorbic acid 1%; G: ginseng powder 1%; BF: balloon flower powder 1%; D: deodeok powder 1%.