Table 2.
Colour parameters of raw and canned European eels packed in sunflower oil, olive oil or spiced olive oil at the different steps of the canning process, and after 2 and 12 months of storage. Values are means ± standard deviations of three replicates.
| L* | a* | b* | H° | C* | ΔE | ||
|---|---|---|---|---|---|---|---|
| Raw | 74.05 ± 0.24 a | −4.95 ± 0.13 ac | 14.60 ± 0.18 a | 108.74 ± 0.55 a | 15.15 ± 0.35 a | -- | |
| Frying | Sunflower oil | 72.68 ± 1.63 b | −5.12 ± 0.20 ab | 16.69 ± 0.36 c | 108.08 ± 1.67 a | 17.56 ± 0.21 b | 10.78 ± 0.30 ab |
| Olive oil | 71.94 ± 1.89 b | −4.72 ± 0.51 acd | 19.56 ± 0.34 de | 103.56 ± 1.18 b | 20.13 ± 0.45 c | 11.17 ± 0.23 a | |
| Sterilization | Sunflower oil | 77.61 ± 0.70 c | −5.34 ± 0.11 b | 18.88 ± 1.07 de | 106.02 ± 0.86 c | 19.64 ± 1.03 c | 11.63 ± 0.06 ac |
| Olive oil | 76.14 ± 1.27 c | −4.68 ± 0.09 cd | 21.78 ± 2.95 d | 101.84 ± 1.02 bd | 22.09 ± 3.22 c | 13.31 ± 0.16 d | |
| Spiced olive oil | 71.31 ± 1.61 b | −4.92 ± 0.40 acd | 19.57 ± 1.48 de | 103.74 ± 0.64 b | 20.18 ± 1.54 c | 11.46 ± 1.38 ac | |
| 2 months storage | Sunflower oil | 76.30 ± 1.09 c | −4.69 ± 0.24 cd | 19.00 ± 0.56 de | 103.88 ± 1.10 b | 19.58 ± 0.49 c | 10.88 ± 0.23 a |
| Olive oil | 72.76 ± 0.73 b | −4.57 ± 0.15 d | 17.61 ± 0.81 ce | 104.37 ± 1.21 b | 17.59 ± 0.41 b | 9.92 ± 0.25 b | |
| Spiced olive oil | 67.22 ± 1.58 d | −4.82 ± 0.16 c | 18.50 ± 1.24 de | 104.08 ± 0.99 b | 19.12 ± 1.24 c | 12.43 ± 0.51 cd | |
| 12 months storage | Sunflower oil | 72.29 ± 1.63 b | −4.35 ± 0.14 d | 19.25 ± 0.50 de | 102.98 ± 0.23 b | 19.75 ± 0.49 c | 10.69 ± 0.01 ab |
| Olive oil | 67.22 ± 1.86 d | −3.59 ± 0.21 e | 20.02 ± 0.85 d | 100.20 ± 0.96 d | 20.34 ± 0.81 c | 12.31 ± 0.88 cd | |
| Spiced olive oil | 70.93 ± 1.75 bd | −4.44 ± 0.04 d | 19.25 ± 0.50 de | 102.98 ± 0.23 b | 19.75 ± 0.49 c | 10.70 ± 0.38 ab | |
a–e Means in the same column with different letters differ significantly (p < 0.05).