. 2019 Aug 22;7(9):3093–3102. doi: 10.1002/fsn3.1171

Table 4.

The effect of different blanching methods on color indices of oil extracted from rainbow trout wastes

Color of oil		Blanching methods
Color of oil		Control	Boiling water	Salt	pH shift
L*	BW	36.5 ± 0.35^Ba	33.7 ± 0.43^Ca	41.7 ± 0.19^Aa	15.3 ± 0.25^Db
L*	SBW	26.5 ± 0.31^Bb	33.4 ± 0.34^Aa	17.6 ± 0.29^Db	21.1 ± 0.34^Ca
a*	BW	−2.27 ± 0.39^Cb	0.13 ± 0.56^Bb	−1.85 ± 0.32^Cb	7.84 ± 0.16^Ab
a*	SBW	8.53 ± 0.19^Ba	5.71 ± 0.58^Ca	9.61 ± 0.25^Aa	8.98 ± 0.24^Aab
b*	BW	22.4 ± 0.2^Ba	20.8 ± 0.2^Ca	25.6 ± 0.13^Aa	9.7 ± 0.37^Db
b*	SBW	16.4 ± 0.19^Bb	20.8 ± 0.34^Aa	11.05 ± 0.1^Db	13.1 ± 0.21 ^Ca
*∆E	BW	–	4.02^Cb	6.08^Bb	26.7^Ab
*∆E	SBW	–	6.08^Ca	9.05^Ba	28.2^Aa
WI	BW	32.6 ± 0.25^Ba	30.5 ± 0.33^Ca	36.2 ± 0.12^Aa	14.4 ± 0.27^Da
WI	SBW	24.2 ± 0.25^Bb	30.4 ± 0.38^Aa	36.4 ± 0.29^Aa	14.5 ± 0.32^Ca

Control denotes nonblanched viscera, BW means oil immediately extracted from blanched or nonblanched waste, and SBW represents oil extracted from blanched or nonblanched waste after six hours of room temperature storage. Capital letters indicate statistical differences among various blanching methods, and small letters indicate statistical differences in oil quality indices of oil at different storage time (0 and 6 hr) (p < .05) Values are shown as means ± SD.