Table 3 Instrumental color values of ground pork meat products formulated with natural calcium mixtures and various binding ingredients
Traits | Treatments1) |
Control (+) | Treatment 1 | Treatment 2 | Treatment 3 | Treatment 4 | Treatment 5 | Treatment 6 |
CIE L* | 69.02±0.22A | 69.69±0.29A | 69.44±0.18A | 69.14±0.29A | 69.48±0.28A | 69.46±0.12A | 69.18±0.06A |
CIE a* | 5.95±0.11A | 5.54±0.14AB | 5.55±0.12AB | 5.21±0.19B | 5.21±0.16B | 5.39±0.40AB | 5.44±0.07AB |
CIE b* | 8.18±0.09A | 8.21±0.11A | 7.98±0.24A | 8.31±0.24A | 8.29±0.10A | 8.25±0.35A | 8.49±0.09A |
All values are presented as means±standard error of triplicates.
A,B Means within the same row with different superscript letters are significantly different (p<0.05).
1) Control, 0.3% phosphate blend added; Treatment 1, 0.5% natural calcium mixtures (NCM; 0.2% oyster shell calcium powder and 0.3% egg shell calcium powder) and 0.25% egg white powder added; Treatment 2, 0.5% NCM and 0.25% whey protein concentrate added; Treatment 3, 0.5% NCM and 0.25% concentrated soybean protein added; Treatment 4, 0.5% NCM and 0.25% isolated soybean protein added; Treatment 5, 0.5% NCM and 0.25% carrageenan added; Treatment 6, 0.5% NCM and 0.25% collagen powder added.