Table 3.
Effect of different concentrations of clove and lemongrass essential oils in color parameters lightness (L*), redness (a*), yellowness (b*) during ground meat storage at (5 ± 2 °C) for three days
| Color parameters(L*, a*, b*) | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
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| Essential oil | (%) | Lightness (L*) | Redness (a*) | Yellowness (b*) | ||||||
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| day 1 | day 2 | day 3 | day 1 | day 2 | day 3 | day 1 | day 2 | day 3 | ||
| control | 0.00 | 43.96 ± 0.31Eb | 45.15 ± 0.13Da | 42.53 ± 0.23Ec | 9.03 ± 0.55Db | 10.75 ± 0.43Ba | 9.34 ± 0.18Bb | 6.340.25Ea | 5.08 ± 0.22Eb | 6.13 ± 0.40Ea |
| Clove | 1.56 | 46.59 ± 0.18Db | 49.40 ± 0.19Ca | 46.55 ± 0.18Db | 18.06 ± 0.26Ba | 9.64 ± 0.33Cb | 7.47 ± 0.06Dc | 10.53 ± 0.54Da | 8.64 ± 0.09Db | 9.54 ± 0.23Db |
| Clove | 3.125 | 50.23 ± 0.23Bb | 51.89 ± 0.20Ba | 50.65 ± 0.10Bb | 20.61 ± 0.11Aa | 18.08 ± 0.24Ab | 16.27 ± 0.10Ac | 11.35 ± 0.08Ca | 9.53 ± 0.05Cc | 10.64 ± 0.06Cb |
| Clove | 6.25 | 51.84 ± 0.11Aa | 52.64 ± 0.29Aa | 52.63 ± 0.52Aa | 20.85 ± 0.15Aa | 18.84 ± 0.30Ab | 16.17 ± 0.17Ac | 11.99 ± 0.08Ca | 10.00 ± 0.12Cc | 11.13 ± 0.09Cb |
| Lemongrass | 1.56 | 46.71 ± 0.20Dc | 48.94 ± 0.15Ca | 47.97 ± 0.16Cb | 10.68 ± 0.27Ca | 7.51 ± 0.16Eb | 6.75 ± 0.04Fc | 15.14 ± 0.33Ba | 14.26 ± 0.43Ba | 14.99 ± 0.08Ba |
| Lemongrass | 3.125 | 47.35 ± 0.31Db | 49.20 ± 0.08Ca | 47.95 ± 0.36Cb | 9.22 ± 0.14Da | 8.52 ± 0.12Db | 7.21 ± 0.10Ec | 16.76 ± 0.13Aa | 16.08 ± 0.09Ab | 17.05 ± 0.12Aa |
| Lemongrass | 6.25 | 48.97 ± 0.23Ca | 49.62 ± 0.35Ca | 47.96 ± 0.11Cb | 8.94 ± 0.23Db | 9.75 ± 0.14Ca | 7.83 ± 0.05Cc | 17.31 ± 0.30Aa | 16.57 ± 0.36Aa | 16.97 ± 0.03Aa |
Means values ± Standard error.
Values followed by the different small letter within the same line, and by the different capital letter within the same column, are significantly different (p ≤ 0.05) according to Scott-Knott test.
Average of nine readings taken at different points.
Clove (Syzygium aromaticum); Lemongrass (Cymbopogon citratus).