Table 2. Color characteristics of heat-induced porcine myofibrillar protein-gelatin gels

Traits	Control (no added gelatin)	Gelatin treatments				SEM	Significance of p value
Traits	Control (no added gelatin)	Bovine hide gelatin	Porcine skin gelatin	Fish skin gelatin	Duck skin gelatin	SEM	Significance of p value
CIE L* (lightness)	82.94^c	83.25^bc	83.14^bc	84.40^b	86.08^a	0.354	0.002
CIE a* (redness)	−3.18	−2.64	−2.71	−2.60	−2.65	0.095	NS
CIE b* (yellowness)	−2.99^b	−2.06^b	−2.13^b	−1.64^b	1.31^a	0.473	0.012
Chroma (color intensity)	4.47	3.56	3.61	3.16	2.96	0.186	NS

Control was prepared with only porcine myofibrillar protein (60 mg/mL), and porcine myofibrillar protein-gelatin mixtures were formulated with porcine myofibrillar protein and each gelatin (9:1 ratio) at the same protein concentration.
Means sharing different letters within a row are significantly different (p<0.05).
NS, non-significance (p≥0.05).