TABLE 3.

Color indexes of trout meat treated with combined SNE and ε‐PL at 4°C during storage

Properties	Trout samples	Storage (day)
		1	4	8	12
	T1	52.27 ± 0.19Dab	53.66 ± 0.38ABa	52.27 ± 0.19ABab	50.66 ± 0.48Bb
L*	T2	60.19 ± 0.06Aa	54.89 ± 0.06Ab	52.27 ± 0.36ABc	50.68 ± 0.26Bd
	T3	57.66 ± 0.91ABa	52.33 ± 0.58Bb	51.03 ± 0.58Bbc	50.19 ± 0.58Bc
	T4	55.66 ± 0.19BCa	54.77 ± 0.64Aa	54.16 ± 0.48Aab	53.22 ± 0.36Ab
	T5	54.27 ± 0.72CDa	53.43 ± 0.06ABa	53.11 ± 0.49Aa	53.94 ± 0.86Aa
	T1	−2.49 ± 0.09Dc	−3.28 ± 0.11Bb	−3.40 ± 0.20Ab	−4.49 ± 0.09Aa
a*	T2	−3.38 ± 0.14Ca	−3.37 ± 0.11ABa	−3.04 ± 0.11Bb	−2.92 ± 0.05Bb
	T3	−3.92 ± 0.24Ba	−3.57 ± 0.04Ab	−3.38 ± 0.04Ac	−3.1 ± 0.04Bd
	T4	−4.22 ± 0.22Aa	−3.55 ± 0.11Ab	−2.79 ± 0.10Cc	−2.29 ± 0.03Cd
	T5	−3.65 ± 0.003Ca	−3.61 ± 0.005Aa	−2.61 ± 0.10Cc	−1.13 ± 0.06Cd
	T1	28.54 ± 0.28Aa	28.54 ± 0.28Aa	26.42 ± 0.12Aa	23.72 ± 0.36Bb
b*	T2	22.98 ± 0.19Cb	22.72 ± 0.29Cb	27.50 ± 0.44Aa	28.37 ± 0.44Aa
	T3	25.33 ± 0.50Bb	26.20 ± 0.50Bb	27.19 ± 0.50Aab	28.94 ± 0.77Aa
	T4	25.40 ± 0.14Bb	25.55 ± 0.24Bb	28.33 ± 0.28Aa	28.38 ± 0.33Aa
	T5	27.61 ± 0.11ABa	27.33 ± 0.16ABa	28.10 ± 0.36Aa	28.59 ± 0.21Aa

T1: Control; T2: 3% SNE + 0.1% ɛ‐PL; T3: 3% SNE + 0.2% ɛ‐PL; T4: 6% SNE + 0.1% ɛ‐PL; T5: 6% SNE + 0.2% ɛ‐PL.

^a‐dMean during storage presented by a different letter is significantly different (p < .05).

^A‐DMean between treatments presented by a different letter is significantly different (p < .05).