. 2019 Oct 9;2019:2907542. doi: 10.1155/2019/2907542

Table 6.

Color analysis of different samples of fish burger powder by evaluating classical and polar coordinates.

	Control	1%	1%	1%
	Burger	J. adhaerens Burger	C. compressa burger	Combination burger
L^∗	40.6 ± 0.05	38.71 ± 0.17^A	33.28 ± 0.38^A	34.42 ± 1.15^A
a^∗	8.18 ± 0.06	5.62 ± 0.08^A	5.2 ± 0.07^A	5.39 ± 0.11^A
b^∗	18.11 ± 0.47	14.32 ± 0.09^A	9.73 ± 0.0^A	9.53 ± 1.01^A
h^∗	65.69 ± 0.007	68.57 ± 0.002^A	61.86 ± 0.006^A	60.53 ± 0.04^A
C^∗	19.87 ± 0.45	15.38 ± 0.11^A	11.03 ± 0.03^A	10.95 ± 0.93^A

Three fish burgers (100 g) were prepared for each formulation (control and with different concentrations of algae powder).

Control vs. (1% J. adhaerens, 1% C. compressa and 1% combination burger): ^Ap < 0.05. (L^∗, b^∗, and a^∗) are classical coordinates; (L^∗, C^∗, and h^∗) shows polar coordinates.

L^∗ represents lightness, a^∗ represents redness, b^∗ represents yellowness.