Table 4. Means of colour properties (CIE L*, CIE a*, CIE b*) of cooked sous-vide at different temperature, time, and sodium tripolyphosphate (STPP) concentration

Time (h) Temperature (°C) STPP concentration (%) CIE L* CIE a* CIE b*
3 45+60 0 41.70±0.40d 19.35±0.19a 13.46±0.02g
0.2 38.56±0.01g 19.41±0.33a 13.64±0.05f
0.4 33.92±0.07h 16.51±0.07b 11.84±0.03i
45+70 0 38.67±0.02g 13.71±0.14f 14.12±0.03e
0.2 32.81±0.40i 15.49±0.06cd 14.06±0.11e
0.4 45.15±0.16b 11.90±0.03g 14.71±0.01b
6 45+60 0 50.08±0.33a 14.07±0.65ef 14.32±0.16d
0.2 43.39±0.01c 16.28±1.01bc 14.52±0.10c
0.4 38.62±0.25g 14.51±0.33ef 13.75±0.08f
45+70 0 40.54±0.01e 14.84±0.10de 14.58±0.01b
0.2 39.41±0.30f 15.89±0.01bc 15.24±0.01a
0.4 43.25±0.05c 16.11±0.06bc 13.25±0.08h
P time <0.001 <0.001 <0.001
P temperature <0.001 <0.001 <0.001
P concentration <0.001 0.007 0.007
P time×P temp <0.001 <0.001 <0.001
P time×P temp×P conc. <0.001 <0.001 <0.001
Mean±SD.
Means value within different letters in same column referring to significant different (p<0.05).