Table 4 Changes in color value of fr ied fish paste containing squeezed Aronia melanocarpa juice

Sample1)	Color value2)
	L	a	b
	Inside
CFF	70.76±0.17^b3)	0.24±0.06^c	12.35±0.14^a
Control	72.63±0.26^a	-1.17±0.04^e	4.64±0.15^b
2 AMJ	72.27±0.07^a	0.09±0.03^d	3.13±0.10^c
7 AMJ	66.56±1.02^c	1.68±0.07^b	2.62±0.15^d
12 AMJ	60.69±0.54^d	3.15±0.07^a	1.47±0.14^e
Surface
CFF	64.50±0.50^c	2.37±0.20^c	19.36±0.21^c
Control	74.98±0.18^a	-1.77±0.03^e	9.62±0.17^d
2 AMJ	72.04±0.15^b	0.11±0.03^d	7.21±0.06^e
7 AMJ	56.76±0.11^d	8.04±0.02^b	22.69±0.28^b
12 AMJ	49.38±0.13^e	12.86±0.06^a	24.88±0.35^a

Each number in front of AMJ means the added amount % (w/w) of squeezed A. melanocarpa juice in fried fish paste. AMJ is the abbreviation of fried fish paste containing squeezed A. melanocarpa juice. CFF is the abbreviation of commercial fried fish paste.
L, degree of whiteness; a, degree of redness; b, degree of yellowness.
Different letters (a-e) within a column of inside or surface of fried fish paste indicate significant difference (p<0.05), n=3.