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Table 6 L*, a* and b* color values, whiteness of FDC, RAIs and RPIs by ISP process

From: Preparation and characterization of protein isolate from Yellowfin tuna Thunnus albacares roe by isoelectric solubilization/precipitation process

Hunter color

FDC

RAI-11

RAI-12

RPI-1

RPI-2

RPI-3

RPI-4

L*

59.2 ± 0.1d

64.3 ± 0.1a

63.7 ± 0.1b

59.6 ± 0.2c

57.2 ± 0.2f

57.8 ± 0.2e

57.7 ± 0.2e

a*

6.5 ± 0.1a

5.7 ± 0.1c

5.9 ± 0.0b

4.6 ± 0.1f

5.6 ± 0.1c

5.0 ± 0.1e

5.5 ± 0.1d

b*

18.6 ± 0.0c

19.5 ± 0.4b

20.0 ± 0.0a

16.4 ± 0.1e

17.3 ± 0.0d

16.2 ± 0.0e

17.4 ± 0.1d

ΔE

42.3 ± 0.1b

38.2 ± 0.6e

38.9 ± 0.1d

40.7 ± 0.2c

43.3 ± 0.2a

42.4 ± 0.2d

43.0 ± 0.1a

Whiteness

54.7 ± 0.1d

58.9 ± 0.3a

58.1 ± 0.1b

56.2 ± 0.2c

53.5 ± 0.2f

54.5 ± 0.2b

53.9 ± 0.1e

  1. FDC freeze-dried concentrate; RAI-11 and 12, roe alkaline insolubles after alkaline solubilization at pH 11 and 12, respectively; RPI-1, 2, 3 and 4, roe protein isolate adjusting at pH 4.5 and 5.5, respectively after alkaline solubilization at pH 11 and 12; Hb hemoglobin
  2. Values are means ± standard deviation of triplicate determinations
  3. Means with different letters within the same row are significantly different at p < 0.05 by Duncan’s multiple range test