Table 4. Influence of enzymolyzed Cordyceps militaris extract on instrumental surface color of chicken breast

Parameters		Treatments				SEM
Parameters		SBF	SYA	CMs	FEM	SEM
CIE L*	0	63.12^Aab	64.02^Aa	62.24^Aab	60.97^b	2.15
	3	62.78^Aab	63.14^Ba	61.93^Bab	60.21^b	0.81
	6	62.03^Aab	63.17^Ba	61.21^Bab	60.76^b	0.08
	9	58.14^Bc	63.22^Ba	60.76^Bb	60.39^b	0.28
	SEM	0.21	0.17	0.19	0.11
CIE a*	0	1.76^Ab	1.91^a	1.82^Aa	1.86^a	0.07
	3	1.50^ABb	1.92^a	1.84^Aa	1.90^a	0.14
	6	1.35^Bb	1.94^a	1.89^Aa	1.92^a	0.28
	9	1.29^Bb	1.92^a	1.42^Ba	1.92^a	0.08
	SEM	0.02	0.05	0.10	0.09
CIE b*	0	5.04^Bb	5.21^b	5.44^Ba	5.68^Ba	0.15
	3	5.11^Bb	5.42^a	5.89^Aa	5.77^ABa	0.31
	6	5.26^Bb	5.37^b	6.07^Aa	5.98^Aa	0.24
	9	6.81^Aa	5.30^b	6.91^Aa	6.52^Aa	0.31
	SEM	0.09	0.12	0.26	0.22

Means with different superscripts in the same column indicate a significant difference from storage period (p<0.05).
Means with different superscripts indicate a significant difference among treatments (p<0.05).
SBF, saline buffer-treated samples; SYA, synthetic antioxidant treatment with butylated hydroxyanisole; CMs, Cordyceps militaris extracts; FEM, Flavorzyme^® hydrolyzed Cordyceps militaris extracts.