Table 3.
Foaming capacity (FC, %) and foam stability (FS, min) of skipjack tuna roe concentrates with pH‐shift
| Sample | BDC | SDC | EW |
|---|---|---|---|
| Control | |||
| FC (%) | 104.9 ± 3.2bB | 104.8 ± 1.4bB | 126.6 ± 13.1bA |
| 15min | – | – | 93.4 ± 4.9 |
| 30min | – | – | 88.5 ± 5.8 |
| 60min | – | – | 84.9 ± 6.8 |
| pH 2 | |||
| FC (%) | 109.8 ± 3.9bB | 106.0 ± 1.6bB | 136.5 ± 5.0bA |
| 60min | – | – | 72.9 ± 4.1 |
| pH 4 | |||
| FC (%) | 104.0 ± 0.0bB | 104.0 ± 0.0bB | 131.0 ± 6.35bA |
| 60min | – | – | 76.4 ± 9.7 |
| pH 6 | |||
| FC (%) | 106.0 ± 3.2bB | 106.5 ± 3.0bB | 131.6 ± 16.9bA |
| 60min | – | – | 91.4 ± 5.3 |
| pH 7 | |||
| FC (%) | 106.2 ± 2.7bA | 105.7 ± 2.2bB | 125.1 ± 17.0bA |
| 60min | – | – | 91.7 ± 4.5 |
| pH 8 | |||
| FC (%) | 106.9 ± 2.1bB | 105.2 ± 1.5bB | 129.4 ± 17.0bA |
| 60min | – | – | 94.1 ± 8.9 |
| pH 10 | |||
| FC (%) | 107.6 ± 4.0bB | 105.7 ± 2.1bB | 133.4 ± 18.9bA |
| 60min | – | – | 91.2 ± 4.1 |
| pH 12 | |||
| FC (%) | 118.2 ± 9.5aB | 119.0 ± 3.8aB | 172.3 ± 28.1aA |
| 15min | 74.2 ± 18.1 | 71.5 ± 12.6 | 80.8 ± 2.3 |
| 30min | 59.7 ± 14.4 | 64.6 ± 7.4 | 76.8 ± 2.4 |
| 60min | 45.6 ± 12.1 | 47.9 ± 6.7 | 71.9 ± 3.2 |
Values represent the mean ± SD of n = 3. Means with different small letters within the same column and capital letters within same row are significantly different at p < .05 by Duncan's multiple range test.
BDC, boil‐dried concentrate; SDC, steam‐dried concentrate; EW, egg white.