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

Table 5

Quality characteristics of emulsion-type pork sausage added with different concentrations of goat milk protein and ginseng powder.

	C2	C3	T1	T2	T3	T4
pH at 0 day	^a	^a	^b	^b	^a	^a
pH at 7 days	^c	^a	^c	^b	^bc	^b
pH at 14 days	^d	^a	^c	^b	^b	^a
pH at 21 days	^cd	^bc	^d	^cd	^ab	^a
WHC
Cooking loss	^b	^a	^ab	^b	^b	^b
Water exudation (%)	^a	^c	^b	^cd	^d	^cd
Fat exudation (%)	^ab	^b	^a	^b	^ab	^b
Total exudation (%)	^a	^c	^b	^c	^c	^c
	^a	^bc	^b	^a	^b	^c
	^ab	^a	^c	^bc	^bc	^bc
	^b	^b	^a	^a	^a	^a

^a-d with different superscripts in the same row differ significantly (). : lightness; : redness; : yellowness.