. 2019 Feb 19;56(4):1890–1898. doi: 10.1007/s13197-019-03651-7

Table 3.

Instrumental color attributes of mackerel dried by hot air oven and microwave vacuum drying method

Parameter	L*	a*	b*
Control HAD	69.96 ± 0.06^a	3.95 ± 0.11^bc	26.71 ± 0.33^c
Control MVD	75.74 ± 0.15^b	2.44 ± 0.37^a	23.89 ± 0.63^b
CLO HAD	68.88 ± 0.36^a	4.27 ± 0.14^c	26.86 ± 0.28^c
CLO MVD	76.52 ± .32^b	2.83 ± 0.14^a	23.97 ± 0.42^b
TMO HAD	67.63 ± 0.38^a	3.41 ± 0.32^b	22.35 ± 0.42^a
TMO MVD	69.94 ± 0.30^a	3.22 ± 0.31^b	25.69 ± 0.28^bc

Values are represented as mean ± SD (n = 5), different superscript in the same column denotes statistical differences (p < 0.05) between the sources