Table 4.

The color determination of surimi-based edible films incorporated with different concentrations of GTE at pH 3 or pH 11.

PH level	Source	(w/w Protein)	L*	a*	b*	ΔE*
pH 3	Control	Control	91.49 ± 0.07A	–0.36 ± 0.03C	1.42 ± 0.06G	7.27 ± 0.11G
	GTE	2%	90.69 ± 0.05B	–0.35 ± 0.03C	2.30 ± 0.05F	9.29 ± 0.08F
		4%	89.40 ± 0.04C	–0.67 ± 0.04D	4.40 ± 0.03E	13.37 ± 0.08E
		6%	88.79 ± 0.07D	–0.95 ± 0.03E	7.48 ± 0.05C	18.11 ± 0.09C
pH 11	Control	Control	91.53 ± 0.04A	0.22 ± 0.03B	1.25 ± 0.06H	7.15 ± 0.08H
	GTE	2%	86.66 ± 0.14E	0.21 ± 0.03B	4.76 ± 0.16D	17.69 ± 0.12D
		4%	83.50 ± 0.12F	0.21 ± 0.02B	12.60 ± 0.12B	31.08 ± 0.18B
		6%	81.75 ± 0.10G	0.13 ± 0.03A	20.72 ± 0.10A	44.51 ± 0.16A

Data are presented as means ± SD (n = 9). Different letters in the same column indicate significant differences (p < 0.05) among the film samples with different concentrations of GTE at different pH levels.