Table 3.

Effect of different reheating condition on reheating loss and color parameters of nutmeg-extract-added beef meatballs during frozen storage.

Effects	Items	Reheating Loss (%)	Lightness (L*)	Redness (a*)	Yellowness (b*)	Chroma (C*)	Hue Angle (h°)
Treatments (TR)	Control 1	7.31	38.28	8.22	15.01	16.88	61.56
	M1	6.42	39.14	8.61	14.32	16.92	59.24
	M2	6.83	38.28	8.49	14.55	16.88	59.69
	M3	6.21	38.75	8.40	14.18	16.91	59.90
SEM		0.69	1.06	0.16	0.40	0.30	0.95
Reheating method (RM)	Boiling	2.62 c	40.59	8.02 b	15.14	17.10	62.24 a
	Pan-roasting	8.12 b	35.92	9.38 a	14.29	17.22	57.32 b
	Convection oven	13.38 a	34.96	7.50 b	14.18	16.05	62.27 a
	Microwave oven	2.64 c	42.98	8.82 a	14.45	17.21	58.58 b
SEM		0.69	0.91	0.26	0.37	0.33	0.92
Storage time (S)	1 month	7.09	38.57	8.52	14.02	16.48 b	58.79 b
	2 month	6.29	38.57	8.34	15.01	17.31 a	61.41 a
SEM		0.398	0.86	0.19	0.38	0.24	0.65
Interaction	TR * RM	0.99	0.04	0.22	0.95	0.95	0.08
	TR * S	0.91	0.73	0.39	0.98	0.21	0.82
	RM * S	0.04	0.73	0.02	0.98	0.64	0.003

¹ Control, antioxidant-free meatballs; M1, 0.02% BHT treated meatballs; M2, 0.02% nutmeg extract treated meatballs; M3, 0.02% nutmeg powder treated meatballs. TR, RM and S were used to express the treatment, reheating method and storage time. ^a–c Means in the same row with different superscripts are significantly different (p < 0.05). SEM are standard error of the mean values of three determination.