Table 3.

Color of pasteurized liquid whole eggs- control (C) and the samples with citric acid (300, 400, 500 mg/L) during the 4 weeks of storage

Samples	Storage week
	1	2	3	4
L*
C	61.41 ± 0.66a	53.23 ± 0.13b	61.50 ± 0.11a	64.05 ± 0.29d
300	62.04 ± 2.07a	56.16 ± 0.04c	64.23 ± 0.05d	68.29 ± 1.36e
400	59.19 ± 1.71a	52.65 ± 0.24b	61.18 ± 0.26a	65.64 ± 0.30d
500	64.65 ± 1.27c	56.39 ± 0.16c	64.19 ± 0.19d	67.81 ± 0.74e
a*
C	14.82 ± 1.34a	10.65 ± 0.43b	17.72 ± 0.18c	16.64 ± 0.25d
300	12.06 ± 2.89a	11.38 ± 0.06b	16.72 ± 0.16c	12.62 ± 2.01d
400	13.79 ± 3.04a	11.46 ± 0.01b	19.19 ± 0.65c	14.53 ± 0.60d
500	15.61 ± 2.75a	10.51 ± 0.30b	16.40 ± 0.45c	11.26 ± 0.98d
b*
C	43.52 ± 1.36a	33.59 ± 0.44b	45.02 ± 0.08c	46.97 ± 0.21d
300	43.01 ± 3.59a	37.80 ± 0.05e	48.15 ± 0.08f	51.14 ± 3.09g
400	42.40 ± 3.06a	34.97 ± 0.24b	47.39 ± 0.41f	51.84 ± 0.77g
500	44.53 ± 2.26c	34.96 ± 0.21b	45.39 ± 0.40c	48.25 ± 1.27f
C*
C	45.98 ± 1.73a	35.24 ± 0.54b	48.38 ± 0.14c	49.83 ± 0.28d
300	44.69 ± 4.24a	39.47 ± 0.03e	50.97 ± 0.12f	52.67 ± 3.48g
400	44.61 ± 3.85a	36.80 ± 0.23b	51.13 ± 0.63f	53.83 ± 0.91g
500	47.20 ± 3.03c	36.50 ± 0.28b	48.77 ± 0.53c	49.54 ± 1.46f
h
C	71.22 ± 1.04a	72.42 ± 0.45b	68.52 ± 0.18c	70.49 ± 0.20d
300	74.46 ± 2.34a	73.26 ± 0.11b	70.85 ± 0.07c	76.19 ± 1.32d
400	72.10 ± 2.51a	71.87 ± 0.11b	67.96 ± 0.49c	74.35 ± 0.38d
500	70.76 ± 2.26a	73.27 ± 0.35b	70.35 ± 0.34c	76.88 ± 0.77d

^**Different letters ^a−g (for each parameter) represents statistically significant difference (P < 0.05)