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. 2019 Dec;57(4):481–489. doi: 10.17113/ftb.57.04.19.6250

Table 5. Effect of taxifolin and commercial starter cultures on the colour of cold-smoked pork sausages during storage.

Colour	Sample	t(storage)/day
Colour	Sample	1	33	128	181
L*	CR-1	(36.6±0.3)^b	(43.4±0.4)^a	(39.9±0.0)^a	(39.6±0.1)^a
	CR-2	(40.1±0.7)^a	(45.8±0.0)^b	(45.1±0.9)^b	(39.6±0.1)^a
	CR-3	(35.3±0.3)^b	(43.1±0.5)^a	(41.1±0.1)^a	(40.1±0.1)^a
	CR-4	(38.9±0.5)^a	(44.4±0.3)^a	(43.0±2.7)^a	(38.4±0.2)^a
	CR-5	(39.9±0.4)^a	(47.6±0.1)^b	(45.6±0.3) ^b	(46.7±0.0)^b
	CR-6	(40.4±0.7)^a	(48.1±0.1)^b	(46.8±0.0)^b	(43.2±0.3)^b
	CR-7	(32.2±0.4)^b	(41.2±0.4)^a	(41.0±0.3)^a	(39.3±0.1)^a
	CR-8	(33.8±0.6)^b	(40.6±0.1)^a	(40.0±0.1)^a	(38.4±0.1)^a
a*	CR-1	(15.7±0.5)^a	(25.9±0.4)^b	(16.4±0.0)^b	(14.8±0.0)^a
	CR-2	(16.1±0.4)^ab	(23.3±0.3)^b	(15.7±0.6^b	(15.5±0.1)^a
	CR-3	(15.6±0.6)^a	(18.0±0.5)^a	(13.3±0.0)^a	(11.8±0.0)^ab
	CR-4	(16.0±0.3)^a	(21.0±0.2)^b	(14.1±2.6)^a	(15.8±0.0)^a
	CR-5	(18.3±0.5)^b	(20.4±0.3)^b	(15.9±0.1)^b	(14.2±0.0)^a
	CR-6	(17.5±0.6)^ab	(20.6±0.6)^b	(14.9±0.0)^a	(14.7±0.1)^a
	CR-7	(15.4±0.7)^a	(20.4±0.1)^b	(13.7±0.1)^a	(10.9±0.1)^ab
	CR-8	(14.4±0.7)^a	(14.4±0.1)^a	(12.8±0.0)^a	(8.4±0.1)^b
b*	CR-1	(13.0±0.2)^a	(19.5±0.4)^a	(8.9±0.0)^a	(7.4±0.1)^a
	CR-2	(13.0±0.2)^a	(20.9±0.2)^a	(10.0±0.4)^a	(9.1±0.1)^a
	CR-3	(11.7±0.6)^a	(13.0±0.3)^a	(7.4±0.0)^a	(6.2±0.1)^a
	CR-4	(12.5±0.4)^a	(15.7±0.2)^a	(10.6±1.3)^a	(8.7±0.0)^a
	CR-5	(13.0±0.6)^a	(16.5±0.0)^a	(9.3±0.0)^a	(9.2±0.0)^a
	CR-6	(13.2±0.5)^a	(15.7±0.5)^a	(8.5±0.0)^a	(8.2±0.0)^a
	CR-7	(10.9±0.2)^a	(19.9±0.3)^a	(10.6±0.1)^a	(7.1±0.0)^a
	CR-8	(11.9±0.3)^a	(18.0±0.1)^a	(11.3±0.0)^a	(10.1±0.1)^a