. 2021 Aug 29;30(9):1213–1223. doi: 10.1007/s10068-021-00966-0

Table 2.

Color of mackerel muscle thawed by different thawing methods

Color	L*	a*	b*
Fresh	44.17 ± 0.45	6.49 ± 0.63	4.76 ± 0.38
Flow water thawing	39.13 ± 0.87^c	5.07 ± 1.3^a	4.02 ± 1.2^a
Ultrasonic flowing water thawing	39.51 ± 0.95^c	3.8 ± 0.92^a	2.55 ± 0.39^ab
Air thawing	40.95 ± 0.65^b	3.73 ± 1.82^a	3.12 ± 0.76^ab
Microwave thawing	35.34 ± 0.36^d	2.64 ± 0.34^a	1.36 ± 0.25^b
Low temperature thawing	42.76 ± 0.91^a	4.47 ± 1.31^a	3.12 ± 1.04^ab

Values represent means ± standard deviation. Different letters in the same column indicate significant difference (P < 0.05)