Table 4. p-values of both factors (Treatment: T and Storage: S) and interaction (T*S), and correlation coefficients of among different parameters for all chicken nuggets during refrigerated storage for 12 d.

	∆E1	H°	C*	POV	CD	TBARS	Flavor	Odor	Overall acceptability
Treatment	***	***	***	***	***	***	*	NS	NS
Storage	***	***	***	***	***	***	***	***	***
Treatment*Storage	***	***	NS	***	***	***	NS	NS	NS
∆E	1.000
H°	0.037	1.000
C*	0.041	0.880**	1.000
POV	0.245	0.226	0.248	1.000
CD	0.045*	0.209	0.383*	0.741**	1.000
TBARS	0.665**	0.561**	0.631**	0.573**	0.736**	1.000
Flavor	0.638**	0.714**	0.653**	0.304	0.388*	0.795**	1.000
Odor	0.597**	0.777**	0.683**	0.274	0.320	0.807**	0.929**	1.000
Overall acceptability	0.649**	0.734**	0.672**	0.270	0.361*	0.798**	0.965**	0.956**	1.000

p-values: ns=p>0.05, *p<0.05, **p<0.01, ***p<0.001.

Correlation coefficients: * indicates significance at p<0.05; ** indicates significance at p<0.01.

¹ΔE, total color difference; H°, hue angle; C*, chroma value; POV, peroxide value; CD, conjugated diene; TBARS, thiobarbituric acid reactive substance; Flavor, Odor, Overall acceptability, sensory characteristic