. 2020 Mar 6;51(3):949–956. doi: 10.1007/s42770-020-00245-w

Table 2.

Effect of antimicrobial treatments on color parameters of artificially contaminated ready-to-eat pork ham slices during 10-day vacuum package storage at 4 °C

Parameter	Time (days)	Control	BLIS	Nisaplin
L*	0	69.40 ± 0.68^a	69.24 ± 3.05^a	71.32 ± 0.85^a
	2	64.67 ± 3.05^a	65.78 ± 3.84^a	67.25 ± 2.31^a
	6	66.40 ± 1.31^a	66.14 ± 1.24^a	64.55 ± 3.08^a
	10	66.64 ± 0.82^a	64.66 ± 2.02^a	66.57 ± 1.32^a
a*	0	4.99 ± 0.36^a,c	5.55 ± 0.93^a,b,c	4.28 ± 0.40^c
	2	7.23 ± 1.87^a,b	7.68 ± 2.26^b	6.35 ± 0.97^a,b,c
	6	7.34 ± 0.74^a,b,c	7.16 ± 0.62^a,b,c	7.49 ± 2.11^a,b
	10	6.73 ± 0.42^a,b,c	7.69 ± 1.36^a,b	6.28 ± 0.73^a,b,c
b*	0	10.51 ± 0.27^a,b	10.29 ± 0.45^a	10.46 ± 0.36^a,b
	2	11.92 ± 0.35^c,d	11.10 ± 0.46^a,b,c	11.78 ± 0.66^c,d
	6	10.50 ± 0.46^a,b,c	11.24 ± 0.72^a,b,c	11.32 ± 0.37^a,b,c
	10	11.57 ± 0.50^a,b,c,d	11.67 ± 0.59^b,c,d	12.91 ± 0.59^d
C*	0	11.63 ± 0.06^a,b	11.69 ± 0.34^a,b	11.30 ± 0.03^a
	2	13.94 ± 1.07^c	13.50 ± 1.27^c	13.38 ± 0.22^b,c
	6	12.81 ± 0.20^a,b,c	13.32 ± 0.07^b,c	13.57 ± 1.23^c
	10	13.39 ± 0.06^b	13.97 ± 0.34^c	14.36 ± 0.10^c
h*	0	1.13 ± 0.06^a	1.08 ± 0.34^a	1.18 ± 0.03^a
	2	1.03 ± 0.07^a	0.97 ± 0.27^a	1.08 ± 0.22^a
	6	0.96 ± 0.20^a	1.00 ± 0.07^a	0.99 ± 0.23^a
	10	1.04 ± 0.06^a	0.99 ± 0.54^a	1.12 ± 0.10^a

BLIS = bacteriocin-like inhibitory substance; L* = color lightness; a* = span of red-green color; b* = extent of yellow-blue color; C* = saturation index; h* = hue angle. Values are the means of triplicates ± standard deviation. Different letters mean statistically significant difference among the values of the same parameter, according to the test of Tukey (p < 0.05)