Treatment type Viscosity (Pa.s)
CON
EW%1
2580.19 ± 17.12a
3468.08 ± 13.64c
EW%2 3621.26 ± 17.39c
EW%3 3945.19 ± 14.27b
PST%3 3382.67 ± 11.92d
PST%6 3106.40 ± 16.14d
PST%12 2783.86 ± 12.09e
SPI%10 2596.27 ± 12.28a
SPI%20 2307.46 ± 14.17f
SPI%30 2126.82 ± 11.63f
Different letters in the same column indicated significant difference (P<0.05) according to a 1-way ANOVA and LSD test
Table 1: Viscosity character of common carp surimi with various concentrations of egg white, soy protein isolate and potato starch (mean ± standard deviation).