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Table 2 Color and opacity of films

From: Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages

Film sample

L*

a*

b*

ΔE

YI

WI

Opacity (mm −1)

CG-CT

83.23 ± 0.47a

-0.47 ± 0.17d

1.30 ± 0.91c

11.86 ± 0.37c

2.23 ± 1.56d

83.16 ± 0.53a

1.81 ± 0.22d

CG-KPE1

68.09 ± 0.62b

1.77 ± 1.00c

12.05 ± 1.54b

29.67 ± 2.65b

25.27 ± 3.45c

65.83 ± 1.15b

7.65 ± 0.57c

CG-KPE2

66.64 ± 0.64b

3.16 ± 0.46b

16.68 ± 2.74a

32.73 ± 1.89b

35.77 ± 5.71b

62.51 ± 1.15c

9.32 ± 0.80b

CG-KPE3

60.24 ± 1.74c

5.26 ± 0.58a

19.34 ± 0.25a

39.32 ± 1.66a

45.87 ± 1.54a

55.47 ± 1.65d

12.52 ± 0.36a

  1. Values are mean ± SD (n=3)
  2. Different letters (a-d) in the same column indicate significant differences (p<0.05)
  3. CG-CT (carboxymethyl cellulose and gum Arabic – control film), CG-KPE1 (carboxymethyl cellulose and gum Arabic – 1% of lyophilized kiwifruit peel powder extract film), CG-KPE2 (carboxymethyl cellulose and gum Arabic – 2% of lyophilized kiwifruit peel powder extract film), and CG-KPE3 (carboxymethyl cellulose and gum Arabic – 3% of lyophilized kiwifruit peel powder extract film)