Table 5.
The changes in the colour parameters of pork patties during the storage period (days). Values are least square means ± standard deviation.
| Sample | Storage Period (Days) | ||||
|---|---|---|---|---|---|
| 0 | 4 | 8 | 15 | 21 | |
| Lightness L* | |||||
| Control | 71.86 ± 7.89 Ca | 72.65 ± 8.16 Da | 72.79 ± 8.16 Da | 75.03 ± 6.39 Ca | 72.25 ± 7.82 Da |
| DH | 68.70 ± 9.19 BCa | 67.77 ± 11.66 BCa | 66.76 ± 11.01 BCa | 69.90 ± 8.91 Ba | 70.03 ± 8.03 CDa |
| RH | 67.70 ± 7.42 Ba | 69.20 ± 8.13 CDa | 68.10 ± 9.56 Ca | 69.26 ± 7.10 Ba | 67.60 ± 6.11 BCa |
| RHSG | 57.38 ± 8.81 Aa | 61.74 ± 6.36 Abc | 62.08 ± 7.94 Ac | 61.48 ± 6.79 Abc | 57.89 ± 8.67 Aab |
| SG | 60.50 ± 9.73 Aa | 64.39 ± 8.42 ABb | 63.67 ± 7.74 ABab | 64.63 ± 5.96 Ab | 64.18 ± 7.85 Bab |
| Redness a* | |||||
| Control | 7.67 ± 5.45 Aa | 7.08 ± 4.38 ABa | 7.01 ± 4.45 ABa | 6.73 ± .59 ABa | 6.81 ± 4.54 Aa |
| DH | 7.62 ± 5.92 Aa | 7.57 ± 4.88 Ba | 8.01 ± 5.89 Ba | 7.83 ± 5.80 Ba | 7.29 ± 5.65 ABa |
| RH | 7.73 ± 6.02 Aa | 7.59 ± 6.29 Ba | 7.48 ± 6.04 ABa | 7.89 ± 6.29 Ba | 8.71 ± 6.49 Ba |
| RHSG | 6.55 ± 5.99 Aa | 6.07 ± 6.78 ABa | 6.28 ± 6.72 Aa | 6.41 ± 6.30 ABa | 6.33 ± 5.74 Aa |
| SG | 6.24 ± 6.45 Aa | 5.81 ± 6.29 Aa | 6.13 ± 6.56 Aa | 6.15 ± 6.80 Aa | 6.20 ± 6.08 Aa |
| Yellowness b* | |||||
| Control | 28.06 ± 15.18 Aa | 27.51 ± 15.34 Aa | 28.07±15.24 Aa | 26.32±12.92 Aa | 26.54±13.29 Aa |
| DH | 28.40 ± 15.00 Aa | 28.48 ± 13.92 Aa | 28.86±14.14 Aa | 27.86±12.26 ABa | 25.93±11.91 Aa |
| RH | 30.26 ± 14.05 Aa | 29.29 ± 14.88 Aa | 29.73±14.92 Aa | 27.72±12.46 ABa | 26.74±12.40 Aa |
| RHSG | 36.06 ± 14.07 Bc | 33.13 ± 14.43 Babc | 34.30±14.57 Bbc | 31.05±11.46 BCab | 29.50±10.09 ABa |
| SG | 35.64 ± 14.23 Bb | 33.47 ± 14.65 Bab | 34.45±15.32 Bab | 32.23±11.71 Ca | 32.26±11.47 Bab |
Least square means followed by the different capital letters in the columns and lower-case letters in the rows differ significantly by the Tukey’s multiple comparison’s post hoc test (p < 0.05). Control—without additives, RH—with 2% dried mechanically pressed hempseed cake, DH—with 2% defatted by supercritical CO2 extraction hempseed cake, RHSG—with 0.5% sweetgrass extract and 1.5% dried pressed hemp seedcake, and SG—0.5% sweet grass extract.