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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