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).