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. 2024 May 9;13(10):1462. doi: 10.3390/foods13101462

Table 4.

Color, pH, and hydrolysis yield of the SCW hydrolysates obtained at various temperatures and pressurizing agents.

Pressurization Agents Temperature (°C) L* a* b* pH Hydrolysis Yield (%)
N2 140 37 ± 2 a −0.4 ± 0.1 d 8.7 ± 1.3 ab 6.69 ± 0.02 f 41.6
160 23 ± 2 b 1.6 ± 0.5 c 8.7 ± 0.2 ab 7.0 ± 0.1 d 52.5
180 20 ± 1 bc 2.7 ± 0.5 ab 8.6 ± 0.9 abc 7.78 ± 0.03 b 66.0
200 18.3 ± 0.2 c 3.3 ± 0.3 a 3.5 ± 0.3 d 9.1 ± 0.1 a 75.2
CO2 140 38 ± 3 a 0.03 ± 0.11 d 9.5 ± 1.3 a 6.68 ± 0.04 f 42.3
160 22 ± 5 bc 2.3 ± 0.4 bc 7.4 ± 2.4 bc 6.89 ± 0.04 e 58.5
180 20 ± 3 bc 2.8 ± 0.3 ab 6.5 ± 1.1 c 7.3 ± 0.1 c 69.4
200 19 ± 2 bc 3.1 ± 0.3 a 6.6 ± 0.7 c 7.6 ± 0.1 b 81.3

Values with different letters in each column are significantly different when applying the Fisher’s Least Significant Difference (LSD) method at p-value < 0.05.