. 2021 Jul 1;76:105657. doi: 10.1016/j.ultsonch.2021.105657

Table 2.

The color and pH values of large yellow croaker muscles with different freezing treatments.

Treatment	Color			pH
Treatment	L*	a*	b*	pH
Fresh	47.74 ± 0.76^c	5.44 ± 0.25^a	4.55 ± 0.71^a	6.99 ± 0.03^a
AF	53.13 ± 0.14^a	5.65 ± 0.36^a	4.13 ± 1.33^a	6.85 ± 0.04^b
IF	50.74 ± 0.91^a	5.43 ± 0.61^a	4.44 ± 0.16^a	6.86 ± 0.01^b
SUF	48.79 ± 2.09^bc	5.30 ± 0.10^a	4.49 ± 0.81^a	6.87 ± 0.01^b
DUF	48.57 ± 3.44^c	5.48 ± 0.38^a	4.09 ± 0.69^a	6.87 ± 0.02^b
TUF	47.96 ± 1.97^bc	5.43 ± 0.77^a	4.59 ± 0.92^a	6.88 ± 0.01^b

The means in the same column with different letters differ significantly (p < 0.05). Fresh, fresh fish; AF, air freezing; IF, immersion freezing; SUF, single-ultrasound assisted freezing; DUF, dual-ultrasound assisted freezing; TUF, triple-ultrasound assisted freezing.