. 2019 Jun 10;56(8):3910–3920. doi: 10.1007/s13197-019-03862-y

Table 4.

Color characteristics of raw chicken patties formulated with different concentrations of ASWE during storage at 4 °C (± 1)

Storage period (days)	ASWE (mg/100 mL)
	0	50	100	150
Lightness (L*)
0	30.34 ± 0.54^ap	30.76 ± 0.35^ap	30.26 ± 0.26^ap	30.20 ± 0.31^ap
5	30.04 ± 0.35^ap	29.76 ± 0.20^ap	29.11 ± 0.005^ap	29.11 ± 0.05^ap
10	ND	29.83 ± 0.19^ap	28.61 ± 0.017^bp	28.25 ± 0.01^bp
15	ND	27.24 ± 0.05^bp	27.76 ± 0.16^bp	27.18 ± 0.06^cp
Redness (a*)
0	0.07 ± 0.02^ap	0.07 ± 0.01^ap	0.13 ± 0.01^ap	0.35 ± 0.06^aq
5	0.06 ± 0.01^ap	0.06 ± 0.01^ap	0.13 ± 0.01^ap	0.32 ± 0.01^aq
10	ND	0.05 ± 0.01^ap	0.12 ± 0.01^ap	0.34 ± 0.01^aq
15	ND	0.05 ± 0.01^ap	0.13 ± 0.06^ap	0.30 ± 0.001^aq
Yellowness (b*)
0	1.46 ± 1.61^aq	2.94 ± 0.43^ap	2.68 ± 0.21^ap	1.84 ± 0.10^aq
5	1.13 ± 0.01^aq	2.52 ± 0.01^ap	2.11 ± 0.01^apq	1.69 ± 0.06^aq
10	ND	2.68 ± 0.17^ap	2.24 ± 0.01^ap	1.71 ± 0.02^aq
15	ND	2.70 ± 0.005^ap	2.31 ± 0.01^ap	1.82 ± 0.01^aq
Chroma (c*)
0	1.46 ± 0.11^qa	2.94 ± 0.43^pa	2.68 ± 0.35^pa	1.87 ± 0.32^qa
5	1.13 ± 0.02^qa	2.52 ± 0.23^pa	2.11 ± 0.67^pa	1.72 ± 0.45^qa
10	ND	2.68 ± 0.29^pa	2.24 ± 0.64^pa	1.74 ± 0.51^qa
15	ND	2.70 ± 0.18^pa	2.31 ± 0.78^pa	1.84 ± 0.28^qa

Values presented as a mean of triplicate samples (± SD)

ND not determined (spoil)

Means not sharing a common superscript(s) a, b, c, or d in a column or p, q, r, or s in a row are significantly different at P ≤ 0.05 as assessed by Duncan’s multiple range test