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