Table 4.
Changes in color parameters (L*, a* and b*) of frankfurter sausages containing different amounts of yam powder dur ing chilled storage at 10°C

Storage time (weeks)	Treatments1)	Color parameters
		L*	a*	b*
		0	C	A70.9±0.6c	A9.5±0.2c	D10.6±0.2e
T1	B70.3±0.4c		A9.5±0.2bc	C10.8±0.2c
T2	B70.1±0.2abc		B9.2±0.2b	B10.9±0.1d
T3	C69.2±0.6ab		B9.1±0.3cd	A11.2±0.2c
1	C	A70.9±0.6c	A9.5±0.3c	C10.9±0.2cd
	T1	A70.9±0.9bc	A9.5±0.4bc	B11.2±0.3b
	T2	B69.9±0.8c	B9.3±0.2ab	B11.3±0.2bc
	T3	C69.0±0.8b	B9.3±0.3bc	A11.5±0.3b
2	C	A72.5±1.0a	A9.7±0.3b	B11.0±0.2d
	T1	B71.7±0.9a	B9.7±0.5ab	B11.4±0.3a
	T2	C70.6±0.8ab	C9.3±0.3a	B11.3±0.1abc
	T3	D69.3±0.8ab	D9.4±0.4bcd	A11.7±0.3ab
3	C	A71.8±1.1b	B9.8±0.4b	B11.3±0.3b
	T1	AB71.2±0.9b	A10.0±0.3a	A11.8±0.5b
	T2	B70.7±1.2a	AB9.5±0.4a	B11.4±0.3a
	T3	C69.0±0.8b	C9.1±0.3abc	A11.7±0.2ab
4	C	A71.1±0.4c	A9.7±0.2b	C10.8±0.1d
	T1	BC70.4±0.7c	B9.4±0.3c	B11.4±0.3b
	T2	BC70.0±0.8bc	B9.3±0.2b	B11.4±0.2ab
	T3	C69.8±0.7a	B9.4±0.4ab	A11.6±0.3b
5	C	A71.8±0.9b	AB9.8±0.3b	B11.2±0.3b
	T1	B70.8±1.0bc	A9.9±0.6a	B11.4±0.5b
	T2	B70.6±1.0ab	C9.4±0.3ab	B11.3±0.2abc
	T3	C69.4±0.8ab	BC9.5±0.4a	A11.7±0.2ab
6	C	A71.1±0.4c	A9.4±0.3c	C11.0±0.2c
	T1	B70.4±0.7c	A9.6±0.3bc	B11.4±0.3b
	T2	AB70.7±1.0a	A9.5±0.3a	B11.2±0.2c
	T3	C68.8±0.6b	B9.0±0.2d	A11.8±0.2a

Means with different letters among the different treatments differ significantly (p<0.05).
Means with different letters among the different storage time differ significantly (p<0.05).
C (Control), T1 (Yam powder 0.5%), T2 (Yam powder 1.0%), T3 (Yam powder 2.0%).