## 3 Results and Discussion
### Instrumental Color Parameters  
During storage, the color of cured meat products may change due to factors such as fat oxidation or microbial growth. Considering the above, instrumental measurement of the color of liver pates can provide objective and consistent data that can be used in their quality control processes. Starting from day 1, the samples from the NC group were lighter (\(p<0.05\)) than the samples from the cured groups (Table 4), regardless of the curing method used. In our previous studies, similar results regarding the effect of nitrites from various sources on the lightness of meat products were obtained. These findings suggest that the nitrites used in meat processing may significantly reduce the L* values of the final products [19; 21]. In addition, although the PC2 group was darker 1 day after manufacture (\(p<0.05\)) than the PC1 and PTEW1 groups, starting from the 3 rd day of storage, all cured pates did not differ in terms of average L* values (\(p\geq 0.05\)). Overall, the lightness increased significantly (\(p<0.05\)) during storage, regardless of treatment, which is consistent with the work of [PERSON] and [PERSON] [24], who compared the quality of Iberian and white pig liver pates during storage, which may be due to retrogradation of heme pigments [58]. As expected, in the present study, the redness of the cured samples decreased with increasing storage time (\(p<0.05\)) due to nitrosyl hemochrome degradation [59]. Nevertheless, on each analyzed day, uncured pates were characterized by significantly lower average a* values (\(p<0.05\)) than those from groups PC1, PTEW1, PC2, and PTEW2 (Figure 2, Table 4). Although some differences were observed in the mean a* values (\(p<0.05\)) during the first 3 days of storage, when comparing cured liver pates to which 40 and 80 ppm nitrite \begin{table}
\begin{tabular}{l l l l l l} \hline \hline \multicolumn{1}{c}{**Parameters**} & \multicolumn{1}{c}{**Group 23**} & \multicolumn{1}{c}{**1 Day**} & \multicolumn{1}{c}{**3 Day**} & \multicolumn{1}{c}{**5 Day**} & \multicolumn{1}{c}{**7 Day**} \\ \hline \multirow{4}{*}{Residual} & NC & 0.37 \(\pm\) 0.00 & 0.35 \(\pm\) 0.00 & 0.38 \(\pm\) 0.05 & 0.33 \(\pm\) 0.00 \\  & PC1 & 22.01 \(\pm\) 0.15 & 18.65 \(\pm\) 0.25 & 16.27 \(\pm\) 0.26 & 13.85 \(\pm\) 0.22 \\  & PTEW1 & 21.72 \(\pm\) 0.14 & 17.38 \(\pm\) 0.24 & 16.11 \(\pm\) 0.22 & 14.16 \(\pm\) 0.24 \\  & PC2 & 35.03 \(\pm\) 0.45 & 31.11 \(\pm\) 0.20 & 28.05 \(\pm\) 0.19 & 27.33 \(\pm\) 0.11 \\  & PTEW2 & 34.06 \(\pm\) 0.52 & 31.24 \(\pm\) 0.27 & 28.27 \(\pm\) 0.27 & 27.39 \(\pm\) 0.17 \\ \hline \multirow{4}{*}{Nitrosyl hemochrome} & NC & 7.07 \(\pm\) 0.40 & 6.99 \(\pm\) 0.32 & 7.23 \(\pm\) 0.17 & 6.70 \(\pm\) 0.26 \\  & PC1 & 50.12 \(\pm\) 0.57 & 48.27 \(\pm\) 0.48 & 47.18 \(\pm\) 0.25 & 45.07 \(\pm\) 0.34 \\ \cline{1-1}  & PTEW1 & 49.01 \(\pm\) 0.42 & 47.73 \(\pm\) 0.54 & 45.07 \(\pm\) 0.38 & 45.47 \(\pm\) 0.30 \\ \cline{1-1}  & PC2 & 58.23 \(\pm\) 0.61 & 56.56 \(\pm\) 0.65 & 54.19 \(\pm\) 0.33 & 52.40 \(\pm\) 0.50 \\ \cline{1-1}  & PTEW2 & 59.45 \(\pm\) 0.61 & 57.23 \(\pm\) 0.59 & 55.31 \(\pm\) 0.57 & 53.13 \(\pm\) 0.49 \\ \hline \hline \end{tabular} 1  
\end{table} 
Table 3: The effect of plasma-treated egg white on residual nitrite and nitrosyl hemochrome content (mean \(\pm\) SE 1) of liver patés during storage. ions were added, there was no significant difference (\(p\geq 0.05\)) between liver pates to which the same amount of nitrite ions from different sources had been added. Moreover, starting from the fifth day of storage, the redness of all cured groups was not significantly different (\(p\geq 0.05\)). Similarly, [PERSON] et al. (2018) showed that sausages with onions subjected to atmospheric treatment in the presence of 30% egg white had similar or higher a* values compared to sausages with sodium nitrite, throughout the entire storage period. [PERSON] et al. (2011) suggested that ingoing nitrite levels of 40-50 ppm is typically adequate to obtain a cured color in most meat products.