## 3 Results
### Physicochemical Analysis
#### 3.1.2 Instrumental Color Parameters
\begin{table}
\begin{tabular}{c c c c c c} \hline
**Parameter** & **Sample** & **T0 (Day 1)** & **T1 (Day 15)** & **T2 (Day 25)** & **T3 (Day 30)** \\ \hline \multirow{4}{*}{_Lightness, L\({}^{*}\)_} & MTS1 & 55.08 \(\pm\) 3.23 & 56.70 \(\pm\) 0.51 & 57.27 \(\pm\) 1.15 & 56.73 \(\pm\) 0.27 \\ \cline{2-6}  & MTS2 & 57.36 \(\pm\) 0.77 & 57.27 \(\pm\) 1.15 & 57.88 \(\pm\) 0.80 & 55.82 \(\pm\) 0.49 \\ \cline{2-6}  & MTS3 & 57.55 \(\pm\) 0.76 & 57.50 \(\pm\) 0.69 & 56.87 \(\pm\) 1.15 & 54.99 \(\pm\) 3.68 \\ \cline{2-6}  & MTC & 57.59 \(\pm\) 0.76 & 57.63 \(\pm\) 0.69 & 57.94 \(\pm\) 1.15 & 56.91 \(\pm\) 3.68 \\ \hline \multirow{4}{*}{_Redness, \(a^{*}\)_} & MTS1 & 9.81 \(\pm\) 0.46 \({}^{\rm A}\) & 11.09 \(\pm\) 0.78 \({}^{\rm Y}\) & 9.10 \(\pm\) 0.75 \({}^{\rm B,X}\) & 9.89 \(\pm\) 0.24 \({}^{\rm A,X}\) \\ \cline{2-6}  & MTS2 & 8.74 \(\pm\) 1.14 \({}^{\rm A}\) & 9.10 \(\pm\) 0.75 \({}^{\rm X,a}\) & 9.75 \(\pm\) 0.60 \({}^{\rm Y}\) & 11.04 \(\pm\) 0.34 \({}^{\rm B,D,Y}\) \\ \cline{2-6}  & MTS3 & 9.14 \(\pm\) 0.70 & 10.11 \(\pm\) 0.51 \({}^{\rm a}\) & 9.59 \(\pm\) 0.23 \({}^{\rm Y}\) & 8.22 \(\pm\) 0.38 \({}^{\rm X,b}\) \\ \cline{2-6}  & MTC & 10.09 \(\pm\) 0.70 & 10.98 \(\pm\) 0.51 \({}^{\rm Y}\) & 11.06 \(\pm\) 0.23 & 11.20 \(\pm\) 0.38 \({}^{\rm Y}\) \\ \hline \multirow{4}{*}{_Yellowness, \(b^{*}\)_} & MTS1 & 13.23 \(\pm\) 0.71 \({}^{\rm A,A,X,X}\) & 10.52 \(\pm\) 1.73 \({}^{\rm b}\) & 10.59 \(\pm\) 0.35 \({}^{\rm X,B}\) & 11.59 \(\pm\) 0.50 \\ \cline{2-6}  & MTS2 & 9.64 \(\pm\) 0.38 \({}^{\rm Y}\) & 10.59 \(\pm\) 0.35 & 11.30 \(\pm\) 0.36 & 11.65 \(\pm\) 0.66 \\ \cline{2-6}  & MTS3 & 10.78 \(\pm\) 1.01 \({}^{\rm Y}\) & 10.43 \(\pm\) 1.13 & 10 \(\pm\) 0.82 \({}^{\rm X}\) & 11.44 \(\pm\) 1.07 \\ \cline{2-6}  & MTC & 11.80 \(\pm\) 1.01 & 11.84 \(\pm\) 1.13 & 12.58 \(\pm\) 0.82 \({}^{\rm Y}\) & 12.72 \(\pm\) 1.07 \\ \hline \end{tabular}  
* The data are presented as means \(\pm\) standard errors. Statistical analyses were performed by comparing the parameters of the same samples along the storage period and those of each mordatella formulation (MTC, MTS1, MTS2, and MTS3) at each storage time (1, 15, 25, and 30 days). The a) mean variables in the same row (storage time) with different letters differ significantly for \(p<0.05\) (lowercase) or \(p<0.01\) (uppercase). The x,y mean values in the same column (different samples for the same storage time) differ significantly for \(p<0.05\) (lowercase) or \(p<0.01\) (uppercase). MTS1 = mandarin peel, MTS2 = common lambsquarters, MTS3 = oregano, and MTC = sodium nitrite.  
\end{table} 
Table 1: Trends of color parameters \(L^{*}\), \(a^{*}\), and \(b^{*}\) in mordatella formulations during storage. measured in mortadella made with jabuticaba peel extract (1%) had the same trend as that of our values until the end of the storage. It is important to note that the addition of plant-derived extracts often influences the color of meat products [49]. These results are consistent with those in several studies reporting that natural antioxidants contribute to the stabilization of coloration in meat and meat products, such as beef patties, mortadella, and beef burgers [30; 50; 51].