Table 2.
Changes of L*, a*, and b* values of shrimp surimi products with and without astaxanthin extract during frozen storage 1.
| Storage/Week | SSP-AE | Control |
|---|---|---|
| L* | ||
| 0 | 62.73 ± 0.40 aA | 68.03 ± 0.16 aB |
| 2 | 65.13 ± 0.15 bA | 63.62 ± 1.00 bB |
| 4 | 63.64 ± 0.08 cA | 66.66 ± 1.59 aB |
| 6 | 68.05 ± 0.58 dA | 68.00 ± 0.33 aA |
| 8 | 68.22 ± 0.79 dA | 65.00 ± 0.01 bB |
| a* | ||
| 0 | 11.28 ± 0.33 aA | 5.33 ± 0.40 aB |
| 2 | 9.63 ± 0.21 bA | 4.79 ± 0.26 aB |
| 4 | 10.21 ± 0.46 bA | 6.80 ± 0.01 bB |
| 6 | 10.48 ± 0.45 abA | 7.69 ± 0.68 cB |
| 8 | 9.59 ± 0.75 bA | 6.23 ± 0.47 bB |
| b* | ||
| 0 | 9.87 ± 0.36 bA | 5.76 ± 0.46 cB |
| 2 | 10.14 ± 0.30 abA | 7.34 ± 0.02 abB |
| 4 | 10.01 ± 0.17 bA | 6.43 ± 0.29 bcB |
| 6 | 11.20 ± 0.06 aA | 8.47 ± 0.97 aB |
| 8 | 11.19 ± 0.63 aA | 7.24 ± 0.98 bB |
1 SSP-AE: shrimp surimi products with astaxanthin extract addition; control: shrimp surimi products with maize oil only. Different lowercase letters indicate the results that differ significantly with different storage times (p < 0.05). Different capital letters indicate the results that differ significantly with different treatments (p < 0.05).