Table 2. Instrumental color parameters (means±SDs) measured on the surface of chicken patties as affected by the processing stage and the application of alginate-based edible films

	CONTROL	FILM	FILM-ANTIOX	p¹⁾
CIE a*
C	5.38^b,x±0.18	4.43^c,x±0.65	6.24^a,y±0.93	^*
CC	2.01^b,y±0.17	1.65^b,z±0.50	10.75^a,x±0.65	^***
CCR	2.96^b,y±0.47	2.93^b,y±0.53	10.38^a,x±0.43	^***
p²⁾	^***	^***	^**
CIE b*
C	16.41^a,z±0.56	15.70^ab,y±1.10	13.94^b±0.98	^*
CC	17.40^a,y±0.61	16.66^a,y±0.87	13.09^b±0.71	^**
CCR	21.30^a,x±0.18	20.61^a,x±0.73	14.41^b±0.88	^***
p²⁾	^**	^**	^ns
CIE L*
C	60.19^a,y±1.04	61.43^a,y±0.98	58.56^b,x±0.60	^**
CC	63.77^b,x±0.50	65.29^a,x±0.63	49.38^c,y±1.32	^***
CCR	59.37^b,y±0.53	62.17^a,y±1.33	49.52^c,y±1.01	^***
p²⁾	^*	^**	^***

Significance level in Tukey test for evaluating the impact of Alginate-based edible coating (CONTROL, FILM & FILM-ANTIOX) within a processing stage. ^* p<0.05; ^** p<0.01; ^*** p<0.001
Significance level in Tukey test for evaluating the impact of processing stage (C, CC & CCR) within a type of chicken patty. ^* p<0.05; ^** p<0.01; ^*** p<0.001.
Means with different superscripts within the same line were significant different.
Means with different superscripts within the same column were significant different.
C, cooked chicken patties; CC, cooked & chilled chicken patties; CCR, cooked & chilled & reheated chicken patties.