Table 5

Treatment type	L^*	b^*	L^-3b^
Con	72.08 ± 0.63^a	5.58 ± 0.25^a	55.21 ± 0.38^a
Ew%1	73.63 ± 0.14^b	4.17 ± 0.72^b	61.82 ± 0.38^b
Ew%2	73.15 ± 0.72^b	4.36 ± 0.28^b	60.07 ± 0.44^b
Ew%3	73.06 ± 0.61^b	4.62 ± 0.91^b	59.29 ± 0.82^b
PST%3	73.09 ± 0.72^b	4.90 ± 0.84^b	58.39 ± 0.68^c
PST%6	72.50 ± 0.46^a	5.12 ± 0.34^a	57.42 ± 0.40^c
PST%12	70.18 ± 0.36^c	5.38 ± 0.28^a	54.13 ± 0.33^a
SPI%10	72.33 ± 0.51^a	5.69 ± 0.48^a	55.42 ± 0.73^a
SPI%20	71.64 ± 0.28^a	6.14 ± 0.26^c	53.22 ± 0.42^d
SPI%30	69.88 ± 0.48^d	7.23 ± 0.17^d	48.17 ± 0.60^e

Different letters in the same column indicated significant difference (P<0.05) according to a 1-way ANOVA and LSD test

Table 5: Color characteristics of common carp surimi with various concentrations of egg white, soy protein isolate and potato starch (mean ± standard deviation).