. 2017 Jun 30;37(3):418–428. doi: 10.5851/kosfa.2017.37.3.418

Table 4. Change in color characteristics of cooked pork patties with PS during refrigerated storage for 28 d.

Traits	Treatments¹⁾	Storage period (d)
Traits	Treatments¹⁾	0	7	14	21	28	SEM³⁾
CIE a*	Control	11.99^A	12.23^A	12.48^A	12.48A	12.49^A	0.08
	T1	12.01^A	12.35^A	12.35^A	12.07^A	12.07^AB	0.06
	T2	10.99^B	11.39^B	11.48^B	11.43^B	11.42^C	0.09
	T3	11.61^A	12.19^A	12.36^A	12.21^A	11.79^BC	0.10
	NC	2.26^C	2.52^C	2.92^C	2.60^C	2.67^D	0.07
	SEM	0.70	0.71	0.69	0.71	0.70
∆E	Control
	T1	5.06^B	6.42^B	5.42^B	4.43^B	5.12^B	0.23
	T2	3.87^Bab	4.61^Ca	4.21^Cab	3.33^Ca	2.71^Cb	0.22
	T3	1.86^Cb	4.24^Ca	3.17^Da	3.45^BCa	3.15^Ca	0.22
	NC	10.77^Ac	10.97^Abc	11.71^Aab	11.47^Abc	12.31^Aa	0.14
	SEM	0.72	0.60	0.71	0.72	0.84
H˚	Control	36.37^Da	31.97^Bb	31.30^Db	32.87^Eb	32.66^Eb	0.43
	T1	41.81^B	34.08^B	39.12^B	41.19^B	41.16^B	1.23
	T2	38.92^Ca	35.72^Bb	36.84^Cb	35.37^Db	34.96^Db	0.39
	T3	38.83^C	36.09^B	36.67^C	37.85^C	37.52^C	0.34
	NC	79.95^A	78.66^A	77.85^A	78.96^A	79.65^A	0.29
	SEM	3.07	3.48	3.16	3.18	3.25
C*	Control	14.91^B	14.42^B	14.62^B	14.88^B	14.83^B	0.11
	T1	16.12^A	15.49^A	15.93^A	16.05^A	16.03^A	0.14
	T2	14.12^B	14.04^B	14.34^BC	14.02^C	13.93^C	0.09
	T3	14.92^B	15.08^AB	15.41^A	15.47^AB	14.87^B	0.10
	NC	13.06^Cbc	12.86^Cc	13.89^Cab	13.58^Cbc	14.81^Ba	0.19
	SEM	0.22	0.23	0.16	0.20	0.15

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

^A-DMeans within a column with different letters are significantly different (p<0.05).

¹⁾Treatments: Control-pork patties with 120 ppm sodium nitrite; T1-pork patties with 2% PS; T2-pork patties with 2% PC; T3-pork patties with 60 ppm sodium nitrite and 1% PS; NC-nitrite-free.

²⁾Traits: CIE L*-Lightness; CIE a*-redness; CIE b*-yellowness; ∆E-color difference; H˚-hue angle; C*-chroma. ∆E, H˚, and C* values were calculated using the following equations: ∆E= [(L*− L₀*)² + (a*− a₀*)² + (b*− b₀*)²]^1/2, H˚ = tan(b*/a*) and C* = [(a*)² + (b*)²]^1/2.

³⁾SEM: Standard error of the mean (n=8).