Table 2. Changes in the CIE L* of the egg white at different temperatures during storage

Storage time (h)	Room temperature (27°C)	Refrigerated temperature (4°C)	Freezing temperature (–18°C)
0	97.69±1.15^a	97.69±1.15	97.69±1.15
12	95.06±1.54^a	95.40±1.89	95.41±2.47
24	93.84±1.27^a	96.36±1.60	95.10±0.84
48	93.15±0.64^b	101.34±1.98	95.13±1.31

Mean values with different superscript letters within the same row differ significantly (p<0.05).