Table 1. Color value changes of smoked skipjack during room temperature storage in control and pre-cooking samples

Treatment	Storage (days)	L^*1)	a^*1)	b^*1)
Control²⁾	0	35.51±6.55^b	3.94±9.60^b	5.95±7.51^a
	2	33.7±18.83^a	1.31±1.40^a	6.31±3.69^ab
	4	50.31±2.15^a	−6.63±0.16^c	7.70±0.91^c
	6	70.05±1.96^c	−2.044±0.23^c	4.06±0.48^a
Pre-cooking³⁾	0	34.96±14.71^b	−4.95±1.80^c	6.44±1.30^b
	2	54.09±5.05^a	−1.13±0.67^c	7.14±1.95^c
	4	54.37±1.58^a	−1.28±0.56^c	11.86±0.12^e
	6	61.97±0.49^c	−4.51±0.42^c	9.52±0.14^d

All values are mean±SD (n=5). Different uppercase letters within each column indicate significant differences among samples (p<0.05).
Fish treated with liquid smoke without pre-cooking.
Fish treated with liquid smoke and pre-cooked for 30 min.