TABLE 1.
Effect of different frying methods on color indicators in sturgeon steak
| Frying method | L* | a* | b* | ∆E | |
|---|---|---|---|---|---|
| Raw | 72.93 ± 0.07a | 0.71 ± 0.11e | 2.76 ± 0.08e | 0 | |
| TF | 130℃ | 63.42 ± 0.08b | 2.25 ± 0.16c | 12.42 ± 0.03c | 13.64 ± 0.07d |
| 160℃ | 49.65 ± 0.14c | 12.33 ± 0.21b | 15.25 ± 0.16b | 28.86 ± 0.14b | |
| 190℃ | 43.51 ± 0.20d | 14.62 ± 0.15a | 21.51 ± 0.08a | 37.55 ± 0.16a | |
| AFF | 130℃ | 60.48 ± 0.18b | 1.17 ± 0.06d | 5.71 ± 0.13de | 12.78 ± 0.13d |
| 160℃ | 54.91 ± 0.12bc | 2.21 ± 0.08c | 7.68 ± 0.06d | 19.58 ± 0.10c | |
| 190℃ | 47.42 ± 0.13 cd | 2.94 ± 0.12c | 13.41 ± 0.14bc | 27.73 ± 0.22b |
Superscript letters on the same column show the significant difference between the treatments (p < .05).
Data are expressed as means ± SD.