. 2015 Jun 30;35(3):307–314. doi: 10.5851/kosfa.2015.35.3.307

Table 3. Comparison pH and CIE L, a, b* on chicken patties formulated with various levels of dietary fiber from Algelica keiskei Koidz.

Parameters		Dietary fiber levels from Algelica keiskei (%)
Parameters		0	1	2	3	4
Uncooked	pH	6.18±0.03^a	6.18±0.02^a	6.15±0.02^b	6.10±0.03^c	6.04±0.02^d
	L*-value	73.00±0.83^a	59.16±0.29^b	55.13±1.27^c	52.89±1.06^d	51.82±1.29^e
	a*-value	9.02±0.27^a	−3.33±0.17^b	−4.14±0.18^c	−4.36±0.18^d	−4.46±0.22^d
	b*-value	11.13±0.21^c	13.25±0.62^a	12.25±0.38^b	11.41±0.38^c	11.37±0.47^c
Cooked	pH	6.39±0.02^a	6.34±0.02^b	6.27±0.03^c	6.22±0.02^d	6.21±0.03^d
	L*-value	74.95±0.40^a	63.11±0.24^b	58.40±0.73^c	54.29±0.37^d	52.15±0.75^e
	a*-value	2.11±0.06^a	−6.43±0.42^b	−6.35±0.16^c	−6.34±0.15^c	−5.66±0.33^c
	b*-value	12.29±0.29^d	15.03±0.37^a	14.86±0.34^a	14.17±0.33^b	13.00±0.61^c

All values are mean±standard deviation of three replicates.

^a-dMeans within a row with different letters are significantly different (p<0.05).

Table 3. Comparison pH and CIE L*, a*, b* on chicken patties formulated with various levels of dietary fiber from Algelica keiskei Koidz.