Table 2.
pH values, color parameters ((L*) lightness, (a*) redness and (b*) yellowness)) and thiobarbituric acid-reactive substances values (TBARs) (expressed as mg MDA/kg sample) of raw and grilled cooked longanizas.
| Parameters | Samples ** | Raw | Grilled Cooked |
|---|---|---|---|
| pH | P-NF | 6.09 ± 0.06 b,1 | 6.30 ± 0.02 b,2 |
| P-RF | 6.01 ± 0.00 a,1 | 6.18 ± 0.01 a,2 | |
| C-RF | 6.39 ± 0.01 d,1 | 6.44 ± 0.02 d,1 | |
| O-RF | 6.22 ± 0.01 c,1 | 6.35 ± 0.02 c,2 | |
| Color parameters | |||
| L* | P-NF | 49.62 ± 4.82 ab,1 | 57.21 ± 1.21 b,2 |
| P-RF | 46.22 ± 2.90 a,1 | 59.21 ± 0.98 b,2 | |
| C-RF | 48.52 ± 2.15 ab,1 | 54.68 ± 0.85 a,2 | |
| O-RF | 50.56 ± 1.33 b,1 | 58.06 ± 1.15 b,2 | |
| a* | P-NF | 11.46 ± 1.03 b,2 | 9.47 ± 1.20 b,1 |
| P-RF | 11.32 ± 1.00 b,2 | 9.78 ± 0.87 b,1 | |
| C-RF | 7.11 ± 0.99 a,1 | 6.30 ± 0.73 a,1 | |
| O-RF | 11.40 ± 1.20 b,2 | 8.72 ± 1.00 b,1 | |
| b* | P-NF | 6.16 ± 0.80 a,2 | 4.49 ± 0.61 a,1 |
| P-RF | 5.92 ± 0.43 a,2 | 4.49 ± 0.38 a,1 | |
| C-RF | 8.11 ± 0.94 b,1 | 7.41 ± 0.39 b,1 | |
| O-RF | 8.19 ± 0.70 c,1 | 7.43 ± 0.97 b,1 | |
| TBA(mg MDA/kg sample) | P-NF | 0.602 ± 0.08 b,1 | 0.801 ± 0.151 b,1 |
| P-RF | 0.123 ± 0.04 a,1 | 0.367 ± 0.093 a,2 | |
| C-RF | 0.392 ± 0.03 a,1 | 0.663 ± 0.140 b,2 | |
| O-RF | 0.348 ± 0.08 a,1 | 2.006 ± 0.241 c,2 | |
** For samples denominations, see Figure 1. Means ± standard deviation. For each parameter, different superscript letters (a,b,c,d) in the same column indicate significant differences (p < 0.05) between different formulations (P-NF, P-RF, C-RF and O-RF). Different superscript numbers (1,2) in the same row indicate significant differences (p < 0.05) between formulations and treatments (raw and grilled) for each parameter.