Table 2.
Changes in the color of the pork loins depending on the various freezing temperatures and storage periods
| Storage temperature (°C) | Color | ||||
|---|---|---|---|---|---|
| Storage period (months) | |||||
| Control | 0 | 1 | 3 | 6 | |
| CIE L* | |||||
| − 18 | 43.36 ± 1.37c | 41.94 ± 1.45cdB | 41.27 ± 1.66 dB | 53.88 ± 2.15bA | 56.08 ± 1.75aA |
| − 50 | 43.36 ± 1.37b | 44.06 ± 0.51bA | 43.75 ± 1.52bA | 47.01 ± 1.75aB | 43.71 ± 2.27bB |
| − 60 | 43.36 ± 1.37b | 44.65 ± 1.45abA | 44.51 ± 1.60abA | 45.65 ± 2.10aB | 44.83 ± 2.24abB |
| CIE a* | |||||
| − 18 | 6.03 ± 0.63a | 5.82 ± 0.46aA | 5.75 ± 0.53aA | 4.53 ± 0.73bB | 6.49 ± 0.81aA |
| − 50 | 6.03 ± 0.63a | 5.49 ± 0.54abA | 4.85 ± 0.55bB | 5.48 ± 1.13abA | 5.06 ± 0.52bB |
| − 60 | 6.03 ± 0.63a | 5.26 ± 0.71abA | 5.30 ± 1.12abAB | 5.63 ± 0.49abA | 4.90 ± 0.36bB |
| CIE b* | |||||
| − 18 | 3.73 ± 0.98c | 3.68 ± 0.69cA | 4.00 ± 0.46cAB | 6.65 ± 0.90bA | 10.19 ± 0.30aA |
| − 50 | 3.73 ± 0.98a | 4.07 ± 0.30aA | 3.52 ± 0.93aB | 4.54 ± 0.79aB | 3.88 ± 0.97aB |
| − 60 | 3.73 ± 0.98a | 3.97 ± 0.48aA | 4.45 ± 0.79aA | 4.13 ± 0.58aB | 3.87 ± 0.31aB |
| ΔE | |||||
| − 18 | 1.75 ± 1.22cA | 2.30 ± 1.53cA | 11.12 ± 1.39bA | 14.32 ± 1.55aA | |
| − 50 | 1.10 ± 0.49bA | 1.98 ± 1.88bA | 4.10 ± 1.46aB | 2.30 ± 1.21bB | |
| − 60 | 1.89 ± 1.19aA | 2.38 ± 0.68aA | 2.81 ± 1.52aB | 2.67 ± 0.99aB | |
a–dMeans significantly different within the same storage temperature (p < 0.05)
A,BMeans significantly different within the same storage period (p < 0.05)