Table 4 Effect of the addition of cuttlefish skin gelatin (CSG) on the color of octopus sausage.
CSG concentration (%) L* a* b* DE
Control 40.08±0.15
a
4.48±0.11
c
4.35±0.83
ab
40.56±0.85
a
0.25 40.45±0.12
b
4.84±0.18
a
4.69±0.04
b
41.00±0.22
a
0.5 40.03±0.10
c
4.65±0.04
b
4.79±0.25
a
40.58±0.28
a
0.75 38.32±0.06
d
4.85±0.14
a
4.98±0.22
a
38.94±0.29
b
1.0 37.89±0.03
e
4.64±0.06
b
4.40±0.27
a
38.43±0.28
b
1.5 36.81±0.08
f
4.68±0.07
b
4.64±0.73
ab
38.46±0.74
b
Different letters in the same column indicate significant differences (p0.05).