Table 7.
Color of casein protein hydrolysate (CPH) powder incorporated raw beef nuggets.
| Groups | Color | |||
|---|---|---|---|---|
| Storage days | ||||
| 0 | 5 | 10 | 15 | |
| L* (lightness) | ||||
| Control | 50.00 ± 0.99dA | 48.03 ± 1.15cB | 46.05 ± 1.46aC | 44.29 ± 1.09aD |
| CPH 2% | 50.09 ± 1.39dA | 48.00 ± 0.98cB | 45.73 ± 1.05cC | 43.90 ± 1.75bD |
| CPH 4% | 50.17 ± 1.37cA | 48.02 ± 1.11cB | 45.83 ± 0.91bC | 43.79 ± 1.60bD |
| CPH 6% | 50.37 ± 1.43bA | 48.24 ± 1.17bB | 45.86 ± 0.92bC | 42.54 ± 1.91cD |
| CPH 8% | 50.42 ± 1.52aA | 48.35 ± 1.95aB | 45.89 ± 1.18bC | 42.24 ± 1.49dD |
| a* (redness) | ||||
| Control | 7.44 ± 0.45cA | 7.22 ± 0.31 dB | 6.17 ± 0.61eC | 5.55 ± 0.15eD |
| CPH 2% | 7.40 ± 0.22dA | 7.35 ± 0.77cA | 6.26 ± 0.32 dB | 5.60 ± 0.35dC |
| CPH 4% | 7.53 ± 0.33bA | 7.36 ± 0.77cB | 6.35 ± 0.41cC | 5.65 ± 0.34cD |
| CPH 6% | 7.56 ± 0.36bA | 7.42 ± 0.11bB | 6.45 ± 0.22bC | 5.75 ± 0.55bD |
| CPH 8% | 7.60 ± 0.38aA | 7.51 ± 0.33aB | 6.65 ± 0.30aC | 5.80 ± 0.50aD |
| b* (yellowness) | ||||
| Control | 12.99 ± 0.52aA | 12.00 ± 0.15dA | 10.18 ± 0.10cB | 9.60 ± 0.19dC |
| CPH 2% | 12.97 ± 0.55aA | 12.05 ± 0.16cB | 11.17 ± 0.11cC | 10.06 ± 0.39cD |
| CPH 4% | 12.92 ± 0.43bA | 12.09 ± 0.17bB | 11.26 ± 0.20bC | 10.17 ± 0.64bD |
| CPH 6% | 12.64 ± 0.61cA | 12.11 ± 0.55bB | 11.31 ± 0.23bC | 10.25 ± 0.55aD |
| CPH 8% | 12.62 ± 0.60cA | 12.17 ± 0.52aB | 11.41 ± 0.30aC | 10.35 ± 0.45aD |
CPH: casein protein hydrolysate. All the values are means of triplicate determinations ± Standard Deviation (SD). Means within the column with different small letters are significantly different (p < 0.05) and different capital letters within the row differed significantly.