. 2018 Mar 8;7(3):34. doi: 10.3390/foods7030034

Table 4.

Estimated marginal means with standard error (SE) and effect size denoted by partial η² for colour, lipid oxidation (2-thiobarbituric acid reactive substances (TBARS)), storage loss, cooking loss, and shear force.

Parameters	Feed Groups			Partial η²	Storage Time			Partial η²	SE
Parameters	Hermetia	Spirulina	Control	Partial η²	Fresh	3 Day	7 Day	Partial η²	SE
L*	55.60 ^a	53.01 ^b	55.40 ^a	0.243	51.10 ^f	54.92 ^e	58.00 ^d	0.648	0.454
a*	2.00 ^b	3.48 ^a	2.43 ^b	0.212	0.85 ^f	4.04 ^d	3.03 ^e	0.554	0.261
b*	11.15 ^b	12.31 ^a	11.33 ^b	0.131	8.65 ^e	13.15 ^d	12.99 ^d	0.716	0.286
TBARS (μg/g)	0.106 ^a	0.095 ^a	0.098 ^a	0.006	0.081 ^e	0.084 ^e	0.134 ^d	0.150	0.013
Storage loss (%)	3.00 ^a	2.48 ^b	3.04 ^a	0.147	-	2.72 ^d	2.96 ^d	0.035	0.134
Cooking loss (%)	31.80 ^a	29.00 ^b	33.05 ^a	0.169	33.29 ^d	30.29 ^e	30.25 ^e	0.125	0.821
Shear force (N)	10.86 ^a	11.16 ^a	11.80 ^a	0.060	11.01 ^d	11.58 ^d	11.21 ^d	0.058	0.336

n = 24, except for storage loss (n = 16); superscript letter a–b indicate statistical differences between the feed groups (p < 0.05); superscript letter d–f indicate statistical differences between storage times (p < 0.05).