Table 4.
The color parameters of the fat substitutes with different protein and konjac content levels and natural meat fat.
| Sample | L | a | b |
|---|---|---|---|
| S1K2 | 89.38 ± 0.10a | 0.60 ± 0.09c | 7.47 ± 0.10a |
| S5K2 | 81.66 ± 0.59e | 0.57 ± 0.19c | 14.07 ± 0.05de |
| S1K4 | 87.06 ± 0.29b | 0.72 ± 0.06c | 8.09 ± 0.14b |
| S5K4 | 81.77 ± 0.14e | 0.69 ± 0.09c | 13.64 ± 0.13d |
| S1K6 | 83.46 ± 0.21d | 0.35 ± 0.05b | 8.31 ± 0.09b |
| S5K6 | 78.09 ± 0.49f | 0.73 ± 0.06c | 14.56 ± 0.09e |
| Natural fat (cook for 20 min) | 75.82 ± 0.24g | −0.47 ± 0.36a | 15.12 ± 1.00f |
Results are presented as mean values ± standard deviation (n = 4). Different lowercase letters indicate significant differences among different samples.