. 2024 Jan 9;12(4):2597–2610. doi: 10.1002/fsn3.3942

TABLE 1.

Color parameter changes during the fermentation process.

Fermentation time (day)
	0	2	4	6	8	10	12	14
Dry salting
L	68.38 ± 0.51^a	65.59 ± 0.73^ab	66.17 ± 0.42^a	65.75 ± 0.68^a	64.58 ± 0.26^b	63.24 ± 0.13^c	61.19 ± 0.27^d	58.93 ± 0.63^e
a	0.50 ± 0.02^f	0.77 ± 0.06^e	0.87 ± 0.02^e	1.12 ± 0.14^d	1.19 ± 0.07^d	1.40 ± 0.05^c	1.58 ± 0.04^b	2.09 ± 0.14^a
b	23.49 ± 0.36^ab	23.53 ± 0.10^ab	22.84 ± 0.68^bc	23.93 ± 0.31^a	20.69 ± 0.23^d	22.35 ± 0.40^c	20.81 ± 0.11^d	19.63 ± 0.43^e
ΔE	39.11 ± 0.24^f	47.64 ± 0.47^c	46.55 ± 0.39^d	47.93 ± 0.22^bc	45.67 ± 0.03^e	48.22 ± 0.27^bc	48.42 ± 0.17^b	49.26 ± 0.39^a
Brine pickling
L	68.38 ± 0.51^a	65.70 ± 0.11^e	66.40 ± 0.42^de	67.13 ± 0.67^bcd	67.44 ± 0.54^bc	66.68 ± 0.29^cd	67.78 ± 0.43^ab	67.72 ± 0.18^ab
a	0.50 ± 0.02^f	0.54 ± 0.05^f	1.12 ± 0.07^e	2.34 ± 0.15^d	2.51 ± 0.15^d	3.19 ± 0.07^c	3.31 ± 0.39^b	3.72 ± 0.08^a
b	23.49 ± 0.36^a	22.30 ± 0.85^bc	22.43 ± 0.50^b	21.53 ± 0.21^cd	22.51 ± 0.48^b	21.26 ± 0.17^d	21.45 ± 0.35 cd	21.38 ± 0.20^d
ΔE	39.11 ± 0.24^bc	40.60 ± 0.39^a	40.11 ± 0.09^a	39.06 ± 0.47^bcd	39.37 ± 0.19^b	39.34 ± 0.17^b	38.56 ± 0.24^d	38.60 ± 0.04^cd
Inoculation pickling
L	68.38 ± 0.51^a	66.71 ± 0.15^b	64.41 ± 0.49^cd	63.84 ± 0.81^d	63.75 ± 0.51^d	64.84 ± 0.20^c	63.55 ± 0.23^d	62.58 ± 0.01^e
a	0.50 ± 0.02^e	0.77 ± 0.07^e	1.13 ± 0.08^d	2.06 ± 0.10^c	2.43 ± 0.08^b	2.77 ± 0.43^a	2.25 ± 0.08^bc	2.98 ± 0.05^a
b	23.49 ± 0.36^a	22.63 ± 0.40^b	21.31 ± 0.23^de	21.79 ± 0.16^cd	22.11 ± 0.25^bc	20.53 ± 0.77^e	21.52 ± 0.37^cd	21.26 ± 0.35^de
ΔE	39.11 ± 0.24^f	39.96 ± 0.11^e	41.17 ± 0.50^cd	41.94 ± 0.76^bc	42.21 ± 0.29^ab	40.49 ± 0.29^de	42.06 ± 0.37^ab	42.81 ± 0.18^a

^{^a–f}

Values followed by different letters in the same column were significantly (p < .05) different, where “a” represents the maximum value.