Table 3. Effects of flos Sophora japonica L. ethanolic extract on pH and parameters (CIE L*, a*, b* values) of raw pork patties

Trait	Storage periods (day)	Treatments1)
		Control	SE 50	SE 70	AS
pH value	1	6.13±0.02	6.15±0.04	6.12±0.10	6.15±0.03
	4	6.18±0.36	6.14±0.30	6.12±0.39	6.17±0.36
	7	6.14±0.80	6.13±0.28	6.16±0.40	6.19±0.35
CIE L* value (loghtness)	1	65.43±0.22Ab	65.31±0.13Ab	64.16±0.06Cc	64.71±0.12Bb
	4	66.12±0.32Aa	65.76±0.38Aab	65.41±0.33Ab	65.23±0.38Ab
	7	66.83±0.28Aa	66.08±0.15Ba	66.30±0.20Ba	66.37±0.14ABa
CIE a* value (reaness)	1	19.92±0.08Ba	19.73±0.06Ba	19.86±0.14Ba	20.25±0.04Aa
	4	19.64±0.31ABa	19.30±0.29Ba	19.33±0.16Bb	20.26±0.41Aa
	7	17.78±0.36Ab	17.12±0.17Bb	16.81±0.17Bc	17.44±0.22ABb
CIE b* value (yellowness)	1	6.56±0.21Aa	6.52±0.06Aa	6.26±0.18Aa	6.46±0.07Aa
	4	5.93±0.28Ab	5.89±0.34Ab	5.98±0.11Aab	6.26±0.12Aa
	7	6.28±0.19Aab	5.94±0.10ABb	5.82±0.13Bb	5.97±0.14ABb

All values are mean±standard deviation of three replicates.
Means data sharing the same superscript letter within a row are not significantly different at p<0.05 by Duncan’s multiple range test.
Means data sharing the same superscript letter within a column are not significantly different at p<0.05 by Duncan’s multiple range test.
Control, pork patties without antioxidant; SE50, pork patties that prepared with 0.2% of flos Sophora japonica extract at 50% ethanol; SE70, pork patties that prepared with 0.2% of flos Sophora japonica extract at 70% ethanol; AS, pork patties that prepared with 0.05% ascorbic acid.