. 2021 Apr 21;10(5):910. doi: 10.3390/foods10050910

Table 4.

Changes in color parameters of rainbow trout fillets treated with algae aqueous extracts throughout a 12-day cold storage (4 °C) period.

	dpm	C	ASC	Cc	Uo	Ap	Hp	p
L*	1	45.7 ± 1.3 ^A,b	45.7 ± 0.7 ^A,b	44.5 ± 0.7 ^A,b	46.7 ± 0.9 ^AB,c	43.3 ± 0.8 ^A,a	45.1 ± 0.5 ^A,b	0.012
	4	45.5 ± 1.2 ^A,b	48.7 ± 1.2 ^B,c	45.5 ± 0.9 ^A,b	45.0 ± 0.6 ^A,b	43.0 ± 0.8 ^A,a	46.1 ± 0.9 ^AB,b	<0.001
	8	47.8 ± 1.4 ^B,b	49.0 ± 0.7 ^B,b	48.9 ± 0.8 ^B,b	48.3 ± 0.7 ^B,b	45.2 ± 0.7 ^B,a	47.3 ± 1.1 ^B,b	<0.001
	12	48.4 ± 1.5 ^B,a	51.8 ± 1.2 ^C,bc	52.8 ± 0.9 ^C,c	48.5 ± 0.9 ^C,a	48.1 ± 0.7 ^C,a	50.3 ± 1.3 ^C,b	0.004
	p	0.001	<0.001	<0.001	0.001	<0.001	<0.001
a*	1	12.2 ± 0.4 ^B,c	9.7 ± 0.4 ^A,b	11.9 ± 0.6 ^c	9.9 ± 0.4 ^B,b	8.7 ± 0.4 ^B,a	12.4 ± 0.5 ^c	<0.001
	4	12.5 ± 0.1 ^B,c	11.1 ± 0.4 ^B,b	11.7 ± 0.2 ^bc	10.5 ± 0.3 ^B,bc	9.1 ± 0.2 ^B,a	12.1 ± 0.4 ^bc	<0.001
	8	11.5 ± 0.3 ^AB,d	11.2 ± 0.5 ^B,d	10.9 ± 0.3 ^c	8.5 ± 0.3 ^A,b	6.3 ± 0.8 ^A,a	12.5 ± 0.4 ^e	<0.001
	12	10.3 ± 0.3 ^A,c	10.9 ± 0.3 ^B,d	10.3 ± 0.3 ^d	9.4 ± 0.4 ^A,b	6.7 ± 0.1 ^A,a	12.5 ± 0.4 ^e	<0.001
	p	0.001	0.002	0.098	<0.001	0.001	0.143
b*	1	13.2 ± 0.2 ^B,c	9.6 ± 0.4 ^A,a	11.5 ± 0.4 ^B,b	11.4 ± 0.4 ^AB,b	10.3 ± 0.6 ^a	13.5 ± 0.9 ^AB,c	0.001
	4	12.6 ± 0.7 ^AB,b	11.9 ± 1.1 ^B,b	10.8 ± 1.1 ^A,ab	12.0 ± 1.2 ^AB,b	9.8 ± 1.2 ^a	13.1 ± 1.0 ^A,b	0.013
	8	11.4 ± 0.5 ^A,b	11.4 ± 1.1 ^AB,b	10.2 ± 0.7 ^A,ab	10.7 ± 0.7 ^A,ab	9.5 ± 0.6 ^a	13.7 ± 0.4 ^AB,c	0.008
	12	11.0 ± 0.4 ^A,ab	13.0 ± 0.7 ^B,bc	11.6 ± 0.8 ^B,ab	12.8 ± 0.8 ^B,bc	9.0 ± 0.9 ^a	14.1 ± 0.5 ^B,c	<0.001
	p	0.024	0.006	<0.001	0.011	0.376	<0.001

dpm: days postmortem. C: control (distilled water). ASC: ascorbic acid. Cc: Crassiphycus corneus. Uo: Ulva ohnoi. Ap: Arthrospira platensis. Hp: Haematococcus pluvialis. Values are mean ± sd. Superscript uppercase letters indicate differences (p < 0.05) attributable to storage time within each additive treatment. Superscript lowercase letters indicate differences (p < 0.05) attributable to treatments within each storage time.