Table 5.

Changes in color values of low-salt frankfurters formulations with FRB during refrigerated storage for 4 weeks

Color parameters		Storage period (weeks)
		0	1	2	3	4
L*	Control	73.24 ± 0.25aA	72.79 ± 0.23aB	72.58 ± 0.06aB	71.93 ± 0.38aC	71.27 ± 0.15aD
	T1	72.51 ± 0.25bA	71.40 ± 0.29bB	71.32 ± 0.11bB	71.18 ± 0.04bC	70.07 ± 0.09bD
	T2	70.98 ± 0.15cA	70.93 ± 0.21cA	70.22 ± 0.07cB	70.02 ± 0.43cB	69.91 ± 0.13cC
	T3	70.30 ± 0.08dA	70.25 ± 0.17dA	70.24 ± 0.08cA	69.50 ± 0.36dB	67.53 ± 1.15dC
	T4	68.91 ± 0.09eA	68.07 ± 0.40eB	68.05 ± 0.07dB	67.92 ± 0.09eC	67.51 ± 0.16dD
a*	Control	0.32 ± 0.04eC	0.37 ± 0.08dB	0.38 ± 0.03eAB	0.39 ± 0.02eA	0.40 ± 0.05dA
	T1	−0.48 ± 0.06dC	−0.49 ± 0.07dC	−0.52 ± 0.02dB	0.59 ± 0.08dA	−0.60 ± 0.04cA
	T2	0.75 ± 0.03cE	0.78 ± 0.04cD	0.87 ± 0.02cC	1.03 ± 0.02cB	1.14 ± 0.04bA
	T3	1.04 ± 0.02bD	1.06 ± 0.03bD	1.10 ± 0.02bC	1.91 ± 0.12bB	2.61 ± 0.07aA
	T4	1.66 ± 0.04aE	1.74 ± 0.03aD	1.79 ± 0.03aC	2.05 ± 0.02aB	2.82 ± 0.03aA
b*	Control	15.66 ± 0.28aA	15.62 ± 0.47aB	15.52 ± 0.09aA	15.34 ± 0.09aA	15.06 ± 0.43aB
	T1	15.48 ± 0.36bB	15.42 ± 0.49bB	15.30 ± 0.07bA	15.24 ± 0.29bB	14.83 ± 0.22bB
	T2	15.68 ± 0.12aAB	15.66 ± 0.13aAB	15.58 ± 0.19aB	15.53 ± 0.04aA	15.12 ± 0.19aC
	T3	15.48 ± 0.10bA	15.41 ± 0.13bA	15.32 ± 0.21bA	14.38 ± 0.83cB	14.06 ± 0.26cB
	T4	15.40 ± 0.07cA	15.38 ± 0.09cB	15.17 ± 0.05cB	14.20 ± 0.07cC	14.01 ± 0.15cD

All values are mean ± SD of three replicates

Control: frankfurter with 1.5% NaCl, T1 frankfurter with 1.0% NaCl + 0.05% ascorbic acid, T2 frankfurter with 1.0% NaCl + 1.0% FRB, T3 frankfurter with 1.0% NaCl + 3.0% FRB, T4 frankfurter with 1.0% NaCl + 5.0% FRB

^a–eMeans sharing different letters in the same column are significantly different (p < 0.05)

^A–EMeans sharing different letters in the same row are significantly different (p < 0.05)