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. 2021 Jun 10;10(6):1338. doi: 10.3390/foods10061338

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Effect of refrigerated storage (15 days at 4 ± 1 °C) on the color parameters of chicken patties without (PCON) and with the addition of yellow mombin extract (PYME). Results were expressed as mean ± standard deviation. L* (a), a* (b), b* (c), hue* (d) ratio a*/b* (e), and total colorimetric difference—ΔE (f). Footnotes: Different letters in the upper part of the bars (a–d means within the PCON samples and x–z means within the PYME samples) differ significantly (p < 0.05) between the days of refrigerated storage. The asterisks show significant differences between the samples on each day of refrigerated storage, n.s.: non-significant, **: p < 0.01 and ***: p < 0.001.

Effect of refrigerated storage (15 days at 4 ± 1 °C) on the color parameters of chicken patties without (PCON) and with the addition of yellow mombin extract (PYME). Results were expressed as mean ± standard deviation. L* (a), a* (b), b* (c), hue* (d) ratio a*/b* (e), and total colorimetric difference—ΔE (f). Footnotes: Different letters in the upper part of the bars (a–d means within the PCON samples and x–z means within the PYME samples) differ significantly (p < 0.05) between the days of refrigerated storage. The asterisks show significant differences between the samples on each day of refrigerated storage, n.s.: non-significant, **: p < 0.01 and ***: p < 0.001.