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. 2013 Nov 8;52(4):2264–2271. doi: 10.1007/s13197-013-1201-x

Table 2.

Color of pidan white obtained from NaOH and KOH treatments during pickling and aging

Pickling treatments	Pickling/Aging time (week)	Color
Pickling treatments	Pickling/Aging time (week)	L ^*	a ^*	b ^*
No pickling (fresh egg)	0	25.65 ± 0.18^a	−0.53 ± 0.10^d	3.98 ± 0.35^a
NaOH	2	20.99 ± 0.32^c	0.32 ± 0.07^c	3.59 ± 0.33^b
	4	19.63 ± 0.06^e	2.71 ± 0.27^a	1.26 ± 0.19^c
	6	19.04 ± 0.16^f	0.15 ± 0.02^c	−0.42 ± 0.07^d
KOH	2	22.30 ± 0.39^b	1.68 ± 0.17^b	3.43 ± 0.34^b
	4	20.10 ± 0.11^d	2.85 ± 0.15^a	1.44 ± 0.21^c
	6	19.12 ± 0.33^f	0.23 ± 0.03^c	−0.48 ± 0.07^d

^aDifferent superscripts in the same column indicate significant differences (P < 0.05)

Values are mean ± standard deviation (n = 4)