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. 2022 Feb 18;11(4):587. doi: 10.3390/foods11040587

Table 3.

Color values of non-treated and treated HPC samples.

L* a* b*
Control 89.350 ± 0.78 e −0.060 ± 0.01 bc 4.110 ± 0.01 a
pH2 94.855 ± 0.01 b −0.275 ± 0.04 ef 1.450 ± 0.06 g
pH4 95.845 ± 0.05 a −0.245 ± 0.02 e 0.920 ± 0.01 h
pH6 93.130 ± 0.04 c −0.320 ± 0.01 fg 2.405 ± 0.04 c
pH8 93.655 ± 0.05 c −0.160 ± 0.01 d 1.635 ± 0.04 f
pH10 92.895 ± 0.02 c −0.020 ± 0.00 b 3.135 ± 0.02 b
pH12 92.015 ± 0.02 d −0.105 ± 0.01 cd 3.160 ± 0.03 b
US_Only 83.140 ± 0.06 h 0.295 ± 0.02 a 3.075 ± 0.04 b
US + pH2 87.880 ± 0.04 f −0.440 ± 0.01 h 1.770 ± 0.03 e
US + pH4 88.385 ± 0.05 f −0.360 ± 0.01 g 1.370 ± 0.03 gh
US + pH6 86.120 ± 0.03 g −0.475 ± 0.01 h 1.460 ± 0.03 g
US + pH8 89.910 ± 0.04 e −0.675 ± 0.02 i 1.280 ± 0.01 h
US + pH10 82.740 ± 0.06 h −0.690 ± 0.01 i 2.020 ± 0.01 d
US + pH12 90.165 ± 0.09 e −0.160 ± 0.03 d 1.265 ± 0.02 h

a–i Treatment means with the same letter in each sample are not significantly different (p > 0.05).