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Table 6 The color value of traditional meat product during refrigerated & ambient storage

From: Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista)

Conditions

Parameters

Treatments

Storage period (days)

   

0

5

10

13

15

Refr.

L*

C

66.71 ± 2.16aS

64.05 ± 2.25bS

58.31 ± 1.17cS

50.09 ± 0.78dS

33.18 ± 1.16eS

SDA

77.50 ± 3.08aP

71.91 ± 1.08bP

66.3 ± 2.09cP

58.8 ± 1.21dP

47.13 ± 0.82eP

PL

71.11 ± 1.09aR

67.40 ± 2.16bR

60.82 ± 1.42cR

52.41 ± 0.96dR

41.07 ± 1.08eR

CL

74.32 ± 2.19aQ

69.71 ± 3.09bQ

62.06 ± 1.12cQ

56.70 ± 2.12dQ

44.51 ± 2.17eQ

a*

C

7.82 ± 1.13aS

7.08 ± 1.04bS

6.33 ± 0.58cS

5.17 ± 0.52dS

3.64 ± 0.19eS

SDA

8.49 ± 0.21aP

8.17 ± 0.52bP

7.08 ± 1.04cP

6.45 ± 1.12dP

5.19 ± 0.95eP

PL

8.07 ± 0.61aR

7.25 ± 0.82bR

6.78 ± 1.15cQ

6.03 ± 0.61dQ

4.15 ± 0.16eR

CL

8.34 ± 0.42aQ

7.63 ± 1.32bQ

6.44 ± 1.17cR

5.90 ± 1.13dR

4.77 ± 0.34eQ

b*

C

2.92 ± 0.42aS

2.48 ± 1.03bS

1.99 ± 1.03cS

1.55 ± 0.41dS

1.24 ± 0.74dS

SDA

6.34 ± 1.01aP

6.05 ± 1.25bP

5.61 ± 1.14cP

4.79 ± 1.02dP

4.26 ± 1.08eP

PL

4.55 ± 0.93aR

4.16 ± 1.02bR

3.73 ± 0.93cR

3.47 ± 1.33dR

3.77 ± 0.41eR

CL

4.89 ± 1.02aQ

4.51 ± 0.44bQ

4.02 ± 0.62cQ

3.61 ± 0.71dQ

3.95 ± 0.11eQ

Amb.

L*

C

56.73 ± 3.02aS

43.46 ± 2.01bS

31.65 ± 1.43cS

24.05 ± 1.51dS

15.17 ± 1.02eS

SDA

67.56 ± 1.32aP

62.36 ± 1.03bP

55.51 ± 2.09cP

46.71 ± 2.12dP

33.36 ± 1.18eP

PL

60.34 ± 1.51aR

56.13 ± 1.64bR

46.70 ± 3.02cR

34.72 ± 1.01dR

25.03 ± 2.51eR

CL

64.27 ± 2.02aQ

60.92 ± 1.31bQ

52.38 ± 2.03cQ

38.23 ± 2.02dQ

29.22 ± 3.01eQ

a*

C

6.45 ± 0.41aS

6.01 ± 0.14bS

5.14 ± 1.17cS

4.25 ± 0.45dS

2.64 ± 0.97eS

SDA

7.33 ± 0.91aP

7.06 ± 0.63bP

6.29 ± 0.42cP

5.28 ± 0.22dP

4.17 ± 1.06eP

PL

7.07 ± 0.83aR

6.65 ± 1.01bR

5.88 ± 0.69cR

5.04 ± 0.63dR

3.78 ± 1.00eR

CL

7.21 ± 1.03aQ

6.82 ± 0.79bQ

5.96 ± 0.13cQ

5.15 ± 0.41dQ

3.94 ± 0.93eQ

b*

C

2.29 ± 1.63aS

2.01 ± 1.18bR

1.56 ± 1.56cS

1.28 ± 0.91dS

1.04 ± 0.45eS

SDA

6.04 ± 0.52aP

5.81 ± 0.13bP

5.04 ± 0.96cR

4.51 ± 0.47dQ

3.71 ± 0.76eP

PL

5.86 ± 1.03aR

5.60 ± 0.44bQ

5.17 ± 0.52cQ

4.25 ± 0.25dR

3.27 ± 0.35eR

CL

5.97 ± 0.63aQ

5.81 ± 0.51bP

5.31 ± 0.32cP

4.62 ± 0.13dP

3.46 ± 0.62eQ

  1. All values are mean ± standard deviation of three replicates (n = 3)
  2. Values followed by the same letter in a row and in the column do not differ significantly (p ≤ 0.05). The letters ‘a, b, c, d …’ denote differences within a row and ‘P, Q, R …’ within a column
  3. C: control; SDA: gravy treated with 0.25% sodium diacetate; PL: gravy treated with 2.5% potassium lactate; CL: gravy treated with 2.5% calcium lactate