Table 7. Changes in color value of seasoned squid product treated with 1.5 M citric acid during storage

Color value	Storage time (day)	Control	1.5 M citric acid
L* (lightness)	0	28.14±0.60^ab1)	28.84±1.40^b
	10	20.74±1.46^d	25.77±1.90^c*2)
	20	29.03±0.47^a	26.92±1.31^c*
	30	25.32±1.17^c	33.31±0.58^a*
	40	26.97±1.68^b	29.55±0.45^b*
	50	24.66±0.99^c	26.30±1.54^c
a* (redness)	0	14.01±1.06^a	12.57±1.26^a
	10	13.33±0.77^ab	10.44±1.32^c*
	20	13.00±0.37^ab	11.39±1.42^bc*
	30	11.81±1.18^b	10.74±1.02^bc
	40	12.81±1.90^ab	9.90±0.60^c*
	50	10.07±0.63^c	17.32±1.96^a*
b* (yellowness)	0	20.50±1.21^a	16.25±1.03^c*
	10	16.33±0.97^bc	13.34±2.25^d*
	20	20.33±0.24^a	18.36±0.85^b*
	30	12.53±1.40^d	21.84±0.72^a*
	40	17.84±1.44^b	18.81±0.89^b*
	50	16.17±1.50^c	21.44±1.67^a*

Means in the same column (^a-e) bearing different superscript are significantly different (p<0.05).
Statistically significant value compared with control group data by t-test (^*p<0.05).