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. 2015 Aug;28(8):1178–1186. doi: 10.5713/ajas.14.0752

Table 2.

Effect of added phyto-extracts on colour attributes of pork frankfurters during refrigerated storage

Parameters Storage periods (d)

1 5 10 15 20
L*
 Control 58.20±0.35c 56.40±0.55Ab 56.46±0.13Ab 55.86±0.17Ab 54.65±0.12Aa
 T1 (0.30% SBT) 58.13±0.33a 58.04±0.21Ba 57.94±0.38Ba 57.89±0.29Ba 57.86±0.42Ca
 T2 (0.10% GSE) 58.09±0.25 58.03±0.35B 57.88±0.54B 57.74±0.22B 57.66±0.15C
 T3 (0.03% GTE) 58.11±0.38b 57.98±0.24Bb 57.78±0.49Bb 56.36±0.44Aa 55.79±0.66Ba
 T4 (0.12% FSE) 58.06±0.32 58.05±0.02B 57.88±0.44B 57.80±0.12B 57.54±0.13C
 T5 (0.10% ACE) 58.13±0.31 58.10±0.39B 57.91±0.31B 57.81±0.05B 57.79±0.11C
a*
 Control 9.15±0.10Ab 11.83±0.40Ac 8.72±0.49Ab 8.15±0.37Aab 7.33±0.49Aa
 T1 (0.30% SBT) 10.19±0.05Ba 12.38±0.46Ab 13.14±0.28Bbc 14.09±0.46Ec 13.85±0.30Cc
 T2 (0.10% GSE) 10.16±0.05Ba 12.23±0.63Ab 13.03±0.61Bc 11.24±0.36Cab 11.04±0.43Bab
 T3 (0.03% GTE) 10.07±0.07Bb 12.07±0.46Ac 12.17±0.48Bc 10.01±0.01Bb 7.93±0.33Aa
 T4 (0.12% FSE) 10.17±0.03Ba 12.19±0.45Ab 13.10±0.32Bc 12.59±0.20Db 10.08±0.05Ba
 T5 (0.10% ACE) 10.14±0.02Ba 12.33±0.33Ab 13.04±0.26Bbc 14.00±0.63Ec 13.05±0.69Cbc
b*
 Control 10.08±0.04Ea 10.26±0.03Bab 10.52±0.02Db 10.63±0.02Ebc 10.96±0.02Dc
 T1 (0.30% SBT) 9.24±0.02Aa 9.34±0.01Aab 9.39±0.01Aab 9.42±0.02Bab 9.58±0.05Ab
 T2 (0.10% GSE) 9.26±0.01Ba 9.36±0.01Aab 9.46±0.03Bb 9.93±0.01Cbc 9.95±0.03Bc
 T3 (0.03% GTE) 9.54±0.02Da 10.29±0.02Bb 10.43±0.02Cc 10.55±0.03Dd 10.61±0.05Ce
 T4 (0.12% FSE) 9.29±0.01Ca 9.32±0.03Aab 9.44±0.01Bab 9.56±0.01Bb 9.96±0.01Bc
 T5 (0.10% ACE) 9.25±0.01ABa 9.30±0.01Aab 9.32±0.03Aab 9.33±0.01Ab 9.59±0.01Ac

Control, without any extracts; SBT, sea buckthorn seed extract; GSE, grape seed extract; GTE, green tea extract; FSE, fenugreek seed extract; ACE, Acacia catechu extract.

Values are mean±standard error (n = 6).

a–d

Means with different letters in the same row are significantly different (p<0.05).

A–E

Means with different letters in the same column are significantly different (p<0.05).