Table 1 Effect of Allium hookeri root incorporation in meatballs on color values during the storage at 4℃ for 14 d

Parameter	Storage periods	Treatments
		Control	T1	T2	T3
CIE L*	0 d	73.10±0.20Ac	73.43±0.13Ab	72.55±0.15Bb	71.39±0.15Cc
	4 d	73.93±0.13Ab	74.00±0.11Aa	73.46±0.12Ba	72.70±0.16Cb
	8 d	73.45±0.19Bbc	73.95±0.12Aa	76.67±0.16Aba	72.59±0.16Cb
	14 d	74.48±0.21Aa	72.72±0.18Cc	73.47±0.21Ba	73.20±0.18BCa
CIE a*	0 d	3.47±0.05Aa	3.12±0.03Bns	1.81±0.05Ca	1.26±0.05Da
	4 d	2.38±0.14Ab	3.06±0.08Bns	0.90±0.06Cb	0.87±0.06Cb
	8 d	1.25±0.13Bc	2.79±0.15Ans	0.10±0.02Cc	0.10±0.04Cc
	14 d	0.15±0.09Bd	2.30±0.19Ans	–0.29±0.06Cd	–0.33±0.02Cd
CIE b*	0 d	10.90±0.08Dd	11.89±0.06Cab	13.41±0.05Bc	13.85±0.08Ad
	4 d	11.40±0.11Cc	11.51±0.10Cb	13.77±0.08Bb	14.10±0.09Ac
	8 d	11.89±0.10Cb	11.96±0.15Ca	14.40±0.06Ba	14.69±0.07Ab
	14 d	12.37±0.09Da	11.64±0.18Cab	14.26±0.07Ba	15.09±0.07Aa

All values are mean±standard deviation.
^A–D Means within a row with different letters are significantly different (p<0.05).
^a–d Means within a column with different letters are significantly different (p<0.05).
Control, meatballs without antioxidant; T1, meatballs with 0.05% (w/w) ascorbic acid; T2, meatballs with 0.5% (w/w) Allium hookeri root; T3, meatballs with 1% (w/w) Allium hookeri root.
ns, not significant.