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. 2024 Dec 9;10:100952. doi: 10.1016/j.crfs.2024.100952

Table 3.

Color values of surimi gels.

	L∗ ^b	a∗	b∗
MW^a	45.43 ± 0.42ⁱ^c	1.82 ± 0.17^c	4.94 ± 0.23^e
M2	50.55 ± 0.06^g	0.98 ± 0.01^d	9.15 ± 0.02^d
M11	47.46 ± 0.14^h	0.73 ± 0.04^e	5.54 ± 0.10^e
CW	54.81 ± 0.03^f	2.99 ± 0.02^b	−1.33 ± 0.02ⁱ
C2	57.68 ± 0.10^e	3.73 ± 0.01^a	−0.42 ± 0.04^h
C11	58.40 ± 0.11^e	3.11 ± 0.02^b	0.35 ± 0.05^c
TW	70.01 ± 0.12^b	−2.29 ± 0.04ⁱ	−0.07 ± 0.16^gh
T2	68.51 ± 0.92^c	−2.42 ± 0.16ⁱ	5.04 ± 0.25^e
T11	69.42 ± 1.33^bc	−2.30 ± 0.17ⁱ	4.17 ± 0.99^f
BW	72.19 ± 1.44^a	−0.77 ± 0.10^f	11.02 ± 0.67^b
B2	65.11 ± 1.69^d	−1.55 ± 0.28^h	9.79 ± 0.49^c
B11	69.06 ± 0.89^bc	−1.10 ± 0.18^g	11.65 ± 0.41^a

^a

M: mealworm; C: cricket; T: tilapia; B: chicken breast; W: washing method; 2: acid-pH shift method (pH 2); 11: alkaline-pH shift method (pH 11).

^b

L∗: lightness; a∗: redness; b∗: yellowness.

^c

Data are presented as mean ± standard deviation. Different superscripts within columns represent significant differences at p < 0.05.