Table 2.
Changes in colour characteristics of fried chicken under different test conditions
| Parameters | PBM | CBM | PLM | CLM |
|---|---|---|---|---|
| Lightness (L) | 30.7 ± 2.14a | 29.9 ± 2.83a | 27.9 ± 0.79b | 31.7 ± 4.11a |
| Redness (a) | 14.6 ± 2.03a | 14.6 ± 0.91a | 12.4 ± 1.33b | 11.0 ± 1.14c |
| Yellowness (b) | 15.2 ± 1.57a | 14.3 ± 1.27a | 13.2 ± 0.82b | 12.6 ± 1.39b |
| Overall average (ΔE) | 63.7 ± 1.42a | 64.3 ± 2.43a | 65.5 ± 0.95c | 64.8 ± 3.48ac |
| Hue angle (h) | 46.1 ± 1.85a | 44.5 ± 2.93b | 49.0 ± 2.36c | 46.8 ± 5.97a |
| Chroma (C) | 21.2 ± 2.45a | 20.5 ± 1.23a | 18.2 ± 1.36b | 16.9 ± 0.71b |
All the values indicate mean ± SD, (n = 4).
Means in a row with a different superscript letter differ (p ≤ 0.05)
PBM Pressure Fried Breast Meat; CBM Conventional Fried Breast Meat; PLM Pressure Fried Leg Meat; CLM Conventional Fried Leg Meat