Table 3. Effect of LBP treatment on colour of meatballs during frozen storage

Treated groups		Storage time (wk)
Treated groups		0	3	6	9	12
L*	Control	60.200±0.396^a	58.517±0.731^a	59.463±2.423^a	57.620±3.060^a	59.427±2.413^a
	0.02% BHT	59.037±1.390^a	58.547±0.583^a	59.237±1.277^a	57.820±2.373^a	58.147±1.331^a
	0.01% LBP	60.160±3.618^a	58.113±1.392^a	57.670±2.393^a	59.073±0.818^a	58.977±1.784^a
	0.02% LBP	56.443±1.947^a	58.683±0.966^a	60.577±0.588^a	60.467±0.785^a	56.507±3.151^a
	0.03% LBP	59.820±1.811^a	58.243±1.922^a	59.257±1.717^a	57.377±1.923^a	56.733±0.828^a
a*	Control	14.095±2.369^a	12.700±1.459^a	15.783±3.621^a	11.073±1.280^c	13.333±0.497^a
	0.02% BHT	16.513±4.497^a	12.753±2.880^a	12.440±0.795^b	13.393±0.676^ab	12.173±0.997^ab
	0.01% LBP	14.940±3.041^a	12.580±1.427^a	12.347±0.100^b	13.073±1.126^ab	11.517±0.871^b
	0.02% LBP	15.500±1.385^a	13.480±0.783^a	11.537±0.358^b	12.017±0.589^bc	12.437±0.263^ab
	0.03% LBP	14.443±1.426^a	12.317±0.670^a	12.757±0.323^ab	13.877±0.397^a	12.990±0.968^a
b*	Control	33.245±0.545^a	33.800±1.465^a	37.633±4.015^a	30.910±1.405^a	34.070±3.631^a
	0.02% BHT	35.507±4.438^a	32.647±3.487^a	31.600±0.470^a	34.620±1.600^a	30.280±5.119^a
	0.01% LBP	34.580±2.782^a	32.313±1.768^a	34.307±5.000^a	33.767±0.655^a	30.110±1.633^a
	0.02% LBP	34.030±2.544^a	33.063±2.612^a	34.493±2.171^a	30.747±1.258^a	30.127±2.437^a
	0.03% LBP	33.030±0.494^a	33.527±2.200^a	34.010±3.220^a	33.593±7.386^a	30.873±2.535^a

Values are means of triplicate samples (means±SD).
Means with different letters at different storage time of the same treated group were different significantly (p<0.05).
LBP, Lycium barbarum polysaccharide; BHT, butylated hydroxytoluene.