Table 1. Color changes of shrimp on different concentrations of HTU

		Day 2	Day 4	Day 6	Day 8	Day 10
L*-value	Control	48.06 ± 0.54^b	49.86 ± 0.93^a	48.11 ± 0.45^a	44.53 ± 0.42^b	39.32 ± 0.68^d
	1 g/L HTU	48.10 ± 0.61^b	46.98 ± 0.07^b	46.01 ± 0.81^b	43.55 ± 0.19^c	42.81 ± 0.42^b
	10 g/L HTU	46.83 ± 0.37^c	45.42 ± 0.28^d	44.92 ± 0.77^c	42.59 ± 0.57^d	41.50 ± 0.64^c
	20 g/L HTU	46.52 ± 0.32^c	45.73 ± 0.72^d	44.72 ± 0.56^c	43.34 ± 0.25^c	41.65 ± 0.59^c
	SMS	49.00 ± 0.67^a	46.20 ± 0.32^c	46.04 ± 0.54^b	45.42 ± 0.37^a	43.80 ± 0.09^a
a*-value	Control	0.57 ± 0.18^c	1.34 ± 0.21^b	2.30 ± 0.02^b	5.44 ± 0.15^b	7.23 ± 0.24^b
	1 g/L HTU	0.69 ± 0.07^b	1.01 ± 0.06^d	1.87 ± 0.10^c	3.10 ± 0.08^c	6.39 ± 0.07^c
	10 g/L HTU	0.43 ± 0.09^d	1.21 ± 0.07^c	1.89 ± 0.04^c	2.27 ± 0.18^d	3.87 ± 0.26^d
	20 g/L HTU	0.45 ± 0.06^d	1.38 ± 0.28^b	1.76 ± 0.25^d	2.23 ± 0.13^d	3.21 ± 0.04^e
	SMS	1.58 ± 0.14^a	2.37 ± 0.23^a	5.93 ± 0.06^a	8.78 ± 0.18^a	11.08 ± 0.09^a
b*-value	Control	5.42 ± 0.07^a	7.43 ± 0.02^a	8.07 ± 0.05^a	9.19 ± 0.09^a	10.45 ± 0.01^a
	1 g/L HTU	4.36 ± 0.02^d	6.79 ± 0.05^b	7.29 ± 0.03^b	8.35 ± 0.06^b	9.59 ± 0.19^b
	10 g/L HTU	4.53 ± 0.06^c	5.66 ± 0.12^c	7.03 ± 0.16^c	7.22 ± 0.07^e	7.53 ± 0.21^d
	20 g/L HTU	4.85 ± 0.07^b	5.48 ± 0.08^d	7.06 ± 0.03^c	7.35 ± 0.08^d	7.52 ± 0.17^d
	SMS	4.39 ± 0.05^d	5.37 ± 0.02^e	7.28 ± 0.08^b	7.59 ± 0.18^c	8.04 ± 0.05^c
∆E-value	Control	8.56 ± 0.24^a	9.57 ± 0.28^a	11.90 ± 0.13^a	12.24 ± 0.31^a	13.59 ± 0.19^a
	1 g/L HTU	8.10 ± 0.16^b	7.75 ± 0.14^c	9.89 ± 0.27^b	10.85 ± 0.24^b	11.29 ± 0.25^c
	10 g/L HTU	6.39 ± 0.31^d	7.69 ± 0.16^d	8.90 ± 0.12^c	9.70 ± 0.16^d	10.25 ± 0.16^d
	20 g/L HTU	6.19 ± 0.18^e	7.41 ± 0.29^e	8.68 ± 0.07^d	9.13 ± 0.22^e	10.07 ± 0.29^e
	SMS	7.01 ± 0.09^c	8.21 ± 0.17^b	8.91 ± 0.18^c	10.45 ± 0.38^c	12.52 ± 0.31^b

HTU, hypotaurine; SMS, sodium metabisulphite.