Table 3.

Changes of color parameters and total color difference ΔE of frankfurters during storage at 4 °C (n = 6).

	Group	Day 1	Day 7	Day 14	Day 21
L*	C	73.01 ± 0.32 b	74.05 ± 0.61 b	71.96 ± 0.22 b	71.96 ± 0.06 b
lightness	VC	72.90 ± 0.16 bc	73.13 ± 0.05 c	71.25 ± 0.21 c	71.71 ± 0.21 b
	T1	74.88 ± 0.32 a	75.01 ± 0.03 a	72.88 ± 0.45 a	73.53 ± 0.14 a
	T2	72.20 ± 0.62 cd	71.75 ± 0.12 e	70.51 ± 0.13 d	70.99 ± 0.17 c
	T3	72.16 ± 0.53 cd	72.28 ± 0.32 d	70.45 ± 0.29 d	71.05 ± 0.19 c
	T4	71.78 ± 0.42 d	72.85 ± 0.22 c	70.74 ± 0.24 d	70.86 ± 0.78 c
a*	C	4.78 ± 0.06 bc	5.16 ± 0.12 c	5.41 ± 0.27 b	5.95 ± 0.26 b
redness	VC	5.57 ± 0.08 a	6.35 ± 0.15 a	6.40 ± 0.11 a	6.79 ± 0.05 a
	T1	4.33 ± 0.13 d	4.60 ± 0.20 e	4.84 ± 0.42 c	4.85 ± 0.17 c
	T2	5.52 ± 0.09 a	5.55 ± 0.05 b	5.73 ± 0.44 b	5.82 ± 0.35 b
	T3	4.88 ± 0.07 b	4.90 ± 0.03 d	4.69 ± 0.04 c	4.46 ± 0.07 d
	T4	4.62 ± 0.13 c	4.60 ± 0.10 e	4.49 ± 0.08 c	4.35 ± 0.11 d
b*	C	8.59 ± 0.01 b	8.58 ± 0.04 b	9.51 ± 0.07 d	8.92 ± 0.19 c
yellowness	VC	7.73 ± 0.18 c	8.14 ± 0.16 c	8.82 ± 0.11 e	8.35 ± 0.23 d
	T1	7.75 ± 0.09 c	8.50 ± 0.17 b	9.39 ± 0.21 d	9.15 ± 0.08 c
	T2	8.64 ± 0.12 b	9.24 ± 0.12 a	9.89 ± 0.19 c	9.35 ± 0.34 bc
	T3	9.05 ± 0.07 a	9.31 ± 0.13 a	10.47 ± 0.05 a	9.81 ± 0.32 a
	T4	8.99 ± 0.07 a	9.15 ± 0.08 a	10.15 ± 0.06 b	9.76 ± 0.17 ab
ΔE	C	-	1.11 ± 0.81 a	1.57 ± 0.40 b	1.61 ± 0.44 a
	VC	-	0.95 ± 0.26 a	2.16 ± 0.31 ab	1.85 ± 0.26 a
	T1	-	0.88 ± 0.22 a	2.71 ± 0.47 a	2.02 ± 0.02 a
	T2	-	0.93 ± 0.32 a	2.15 ± 0.34 ab	1.53 ± 0.39 a
	T3	-	0.55 ± 0.27 a	2.24 ± 0.35 ab	1.42 ± 0.45 a
	T4	-	1.12 ± 0.36 a	1.57 ± 0.21 b	1.40 ± 0.88 a

Note: Results were expressed as mean ± standard deviation, different superscript letters in each column represent significant differences (p < 0.05) in samples. Treatments: C: control, without antioxidant; VC: 0.025% sodium D-isoascorbate; T1 T2, T3, and T4: contained 0.06%, 0.12%, 0.18%, and 0.24% flavonoid extracts from C. paliurus, respectively.