Table 1. Proximate composition, a_w and color value of dried skipjack tuna roe obtained by three drying methods

Samples	Moisture (%)	Protein (%)	Lipid (%)	Ash (%)	Carbohydrate (%)	a_w	L*	a*	b*
I-HD	5.10 ± 0.08^c	70.55 ± 0.35^a	13.67 ± 0.13^d	4.27 ± 0.04^c	6.41 ± 0.41^b	0.38 ± 0.00^f	61.15 ± 0.12^d	10.95 ± 2.60^a	33.26 ± 0.12^b
I-VD	5.60 ± 0.24^b	69.33 ± 0.40^b	15.53 ± 0.24^b	4.13 ± 0.06^e	5.41 ± 0.17^c	0.53 ± 0.01^b	66.42 ± 0.10^b	9.25 ± 0.08^c	35.19 ± 0.17^a
I-FD	5.60 ± 0.06^b	69.31 ± 0.25^b	16.02 ± 0.23^a	5.27 ± 0.04^a	3.80 ± 0.47^d	0.39 ± 0.00^e	75.48 ± 0.06^a	3.97 ± 0.03^d	28.89 ± 0.07^e
M-HD	5.55 ± 0.33^b	70.15 ± 0.25^a	11.14 ± 0.08^f	4.16 ± 0.06^de	9.00 ± 0.28^a	0.41 ± 0.00^d	57.77 ± 0.13^e	10.24 ± 0.04^ab	30.54 ± 0.13^d
M-VD	6.59 ± 0.17^a	69.32 ± 0.14^b	13.33 ± 0.29^e	4.23 ± 0.05^cd	6.53 ± 0.52^b	0.62 ± 0.02^a	57.74 ± 0.16^e	10.03 ± 0.04^b	32.34 ± 0.09^c
M-FD	6.32 ± 0.13^a	69.43 ± 0.35^b	14.38 ± 0.19^c	5.14 ± 0.05^b	4.73 ± 0.42^c	0.46 ± 0.00^c	63.96 ± 0.11^c	5.79 ± 0.02^e	28.04 ± 0.05^f

Values are presented as mean ± SD (n = 3), dry weight basis.
Different lowercase letters in the same column indicate significant difference.
a_w, water activity; I-HD, immature roe dried by hot air oven; I-VD, immature roe dried by vacuum oven; I-FD, immature roe dried by freeze dryer; M-HD, mature roe dried by hot air oven; M-VD, mature roe dried by vacuum oven; M-FD, mature roe dried by freeze dryer.