Table 3.
Colour parameters (L*, a*, b*) with RGB conversion of pâté samples (P-CO: control sample; P-30 and P-60: samples with 30% and 60% of pork fat replacement, respectively).
| Sample | L* | a* | b* | R | G | B | Actual Colour |
|---|---|---|---|---|---|---|---|
| P-CO | 63.81 ± 4.04 a | 5.23 ± 0.55 a | 20.88 ± 2.06 a | 174 | 151 | 118 |
|
| P-30 | 63.33 ± 5.25 a | 4.48 ± 0.54 b | 23.82 ± 1.09 b | 172 | 150 | 111 |
|
| P-60 | 59.77 ± 2.75 a | 5.66 ± 0.39 a | 28.29 ± 2.79 c | 166 | 140 | 94 |
|
a–c Different letters (in the same line) mean that samples are statistically different (α = 0.05).