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. 2014 Aug 31;34(4):423–433. doi: 10.5851/kosfa.2014.34.4.423

Table 4. pH, the Hunter Lab attributes and TBA value of meatballs formulated with different levels of bee pollen.

Bee pollen level (%) Storage time (d)
1 3 6 9
pH Control 6.58±0.02aA 6.57±0.03bA 5.98±0.03aB 5.56±0.04bC
1.5 6.51±0.02bB 6.61±0.01aA 5.70±0.05dC 5.76±0.07aC
3.0 6.48±0.02bB 6.59±0.01abA 5.79±0.03cC 5.47±0.02cD
4.5 6.34±0.03cB 6.49±0.03cA 5.96±0.05abC 5.71±0.02aD
6.0 6.37±0.01cA 6.40±0.02dA 5.91±0.04bB 5.59±0.02bC
Hunter L1) Control 53.47±3.01ab 55.29±1.03a 52.48±1.05b 55.77±0.42a
1.5 55.59±2.62a 56.07±1.15a 56.60±0.45a 54.71±0.42a
3.0 54.47±1.32a 53.19±0.55b 55.45±0.34a 55.47±2.14a
4.5 52.00±1.06ab 52.43±0.98b 50.66v0.69c 51.71±0.13b
6.0 49.81±0.86bA 51.47±1.35bA 47.53±1.51dB 49.49±0.35cAB
Hunter a2) Control 9.94±1.49aB 8.82±0.99aB 11.74±0.33aA 9.58±0.03aB
1.5 6.79±0.64bD 8.69±0.61aC 10.66±0.25aA 9.70±0.24aB
3.0 7.15±0.78bB 6.02±0.62bC 9.23±1.18bA 7.53±0.28bB
4.5 6.59±0.21bB 4.95±0.32bcC 7.38±0.39cA 7.47±0.37bA
6.0 6.39±0.63bB 4.340±.48cC 7.68±0.19cA 7.41±0.33bA
Hunter b3) Control 11.74±0.72cA 11.56±0.48cA 10.54±0.62cB 10.19±0.12dB
1.5 15.05±0.50b 15.57±0.37b 15.61±0.62b 14.74±0.51c
3.0 18.10±1.09a 16.67±0.92b 17.26±0.76a 17.21±0.93b
4.5 18.64±1.43a 18.28±0.50a 17.89±0.46a 18.08±0.74ab
6.0 18.92±0.53aA 19.27±0.87aA 17.39±0.15aB 18.71±0.23aA
TBA4) Control 0.44±0.04D 0.58±0.05aC 0.66±0.03aB 0.79±0.01aA
1.5 0.41±0.08B 0.48±0.03bB 0.56±0.03bA 0.60±0.01bA
3.0 0.38±0.06C 0.44±0.02cB 0.54±0.03bA 0.55±0.04cA
4.5 0.38±0.03C 0.40±0.04cdC 0.45±0.01cB 0.53±0.01cA
6.0 0.34±0.01 0.36±0.03d 0.36±0.06d 0.38±0.02d

Values are means standard deviation of three replicates.

a-dMeans in the same column with different superscript letters are different (p<0.05).

A-DMeans in the same row with different superscript letters are different (p<0.05).

1)Hunter L=Lightness (100=white, 0=black).

2)Hunter a=Redness (+, red; −, green).

3)Hunter b=Yellowness (+, yellow; −, blue).

4)TBA=Tthiobarbituric acid (mg MDA/kg sample).