Table 2.
Color parameter of salmon fillets covered by films.
| L* | a* | b* | ||
|---|---|---|---|---|
| C | Day 0 | 46.25 abcd ± 3.45 | 12.28 a ± 3.08 | 11.45 ab ± 3.85 |
| C | Day 4 | 50.62 de ± 2.55 | 10.51 a ± 1.51 | 12.10 ab ± 1.77 |
| LDPE | 50.08 cde ± 3.62 | 11.19 a ± 1.59 | 12.51 abc ± 1.19 | |
| A | 49.50 cde ± 6.02 | 11.93 a ± 1.74 | 16.51 bc ± 6.45 | |
| B | 45.45 abc ± 3.23 | 9.27 a ± 2.80 | 15.82 abc ± 6.09 | |
| C | Day 8 | 47.57 abcde ± 2.63 | 12.35 a ± 2.54 | 12.82 abc ± 1.53 |
| LDPE | 51.31 def ± 3.79 | 10.87 a ± 1.93 | 11.22 ab ± 1.79 | |
| A | 56.08 f ± 3.20 | 11.39 a ± 3.45 | 22.44 d ± 8.83 | |
| B | 45.05 abc ± 3.23 | 10.36 a ± 1.33 | 12.94 abc ± 3.75 | |
| C | Day 11 | 51.90 ef ± 3.74 | 10.94 a ± 2.75 | 12.32 ab ± 2.32 |
| LDPE | 51.77 def ± 2.65 | 11.85 a ± 3.00 | 13.07 abc ± 2.05 | |
| A | 49.70 cde ± 5.60 | 12.06 a ± 4.45 | 18.04 cd ± 6.99 | |
| B | 43.85 ab ± 4.72 | 9.72 a ± 3.34 | 10.62 a ± 3.22 | |
| C | Day 14 | 48.56 bcde ± 2.50 | 11.86 a ± 1.37 | 10.54 a ± 1.61 |
| LDPE | 51.99 ef ± 3.43 | 10.62 a ± 2.81 | 11.72 ac ± 2.59 | |
| A | 49.40 cde ± 6.68 | 11.62 a ± 3.26 | 13.43 abc ± 6.16 | |
| B | 42.72 a ± 3.66 | 9.14 a ± 2.09 | 11.96 ab ± 5.65 |
Values are expressed as mean ± SD. Letters indicate significant differences (p < 0.05), C—sample without film, LDPE—sample cover with LDPE foil, A—sample cover with film A, B—sample cover with film B. Despite evident sensory differences in color, caused by the yellowing of the surface of salmon fillets through direct contact with curcumin, such a clear trend is hard to observe based on the instrumental color analysis. No significant difference (p > 0.05) was observed in the value of the L* parameter determining the lightness of color on the 4th and 8th storage days of the tested salmon fillets. However, a significantly lower color brightness was found in the subsequent days of storage regarding the samples covered with film B, compared to the remaining groups under study (L* 43.85 and 42.72 on the 11th and 14th days of storage).