. 2015 Jun;53(2):163–170.

Table 1. Effect of the addition of tomato powder on the colour characteristics of nontreated and thermally treated (10 min in water at 100 °C) ready-to-cook minced meat.

Samples		L*	a*	b*	h°
Nontreated
Control		(58.38±0.48)^e	(3.93±0.18)^a	(15.33±0.78)^a	(81.18±0.54)^e
w(TP)/%
10	Pp	(50.64±0.19)^d	(12.90±0.72)^c	(26.90±0.74)^d	(65.99±0.93)^d
	Ls	(50.90±0.79)^d	(12.14±0.21)^c	(27.60±0.52)^de	(66.93±0.88)^d
	SPF	(45.21±0.41)^a	(14.02±0.19)^d	(21.45±0.41)^c	(61.33±0.46)^b
	TP	(44.25±0.39)^a	(11.03±0.11)^b	(19.56±0.59)^b	(60.84±0.93)^b
30	Pp	(46.03±0.25)^a	(17.27±0.51)^e	(28.96±0.83)^f	(57.30±0.40)^a
	Ls	(45.63±0.63)^a	(18.08±0.61)^e	(28.50±0.48)^f	(56.77±0.68)^a
	SPF	(47.23±0.28)^b	(15.23±0.34^)d	(25.36±0.39)^d	(62.39±0.45)^c
	TP	(46.27±0.52)^b	(13.25±0.16)^c	(21.55±0.57)^c	(61.45±0.41)^b
Thermally treated
Control		(60.07±0.43)^e	(2.41±0.30)^a	(11.84±0.22)^a	(82.71±0.60)^f
w(TP)/%
10	Pp	(43.51±0.11)^a	(8.21±0.32)^c	(17.75±0.39)^c	(52.75±0.97)^a
	Ls	(52.76±0.18)^d	(10.80±0.81)^e	(23.05±0.52)^e	(63.83±0.78)^d
	SPF	(48.45±0.19)^c	(9.31±0.74)^cd	(21.89±0.64)^d	(66.96±0.88)^e
	TP	(42.14±0.17)^a	(4.32±0.37)^b	(12.32±0.60)^a	(52.65±0.55)^a
30	Pp	(45.64±0.11)^a	(19.09±0.21)^f	(28.16±0.69)^f	(55.87±0.96)^b
	Ls	(47.96±0.20)^c	(19.27±0.93^)f	(29.93±0.71)^g	(57.22±0.63) ^c
	SPF	(44.54±0.23)^b	(12.01±0.63)^e	(20.33±0.55)^d	(54.32±0.49)^a
	TP	(42.10±0.25)^a	(7.56±0.41)^c	(14.24±0.44)^b	(53.66±0.86)^a

Mean values in a column with different letters are significantly different (p≤0.05). Control=without additives, TP=tomato powder, SPF=spontaneously fermented tomato powder, Pp=tomato powder fermented with P. pentosaceus, Ls=tomato powder fermented with L. sakei