Table 3.

Thermal transition temperature of surimi-based edible films incorporated with green tea extract.

pH	Sample	Thermal Transition Temperature (Tg)
pH3	Control	59.5
	2%	91.1
	4%	115.4
	6%	128.9
pH11	Control	65.2
	2%	97.7
	4%	108.1
	6%	133.8