Treatment (%) water holding capacity
Con
EW%1
75.80 ± 0.62a
84.36 ± 0.30c
EW%2 88.27 ± 0.64b
EW%3 92.71 ± 0.14b
PST%3 84.19 ± 0.32c
PST%6 82.52 ± 0.17c
PST%12 78.46 ± 0.73d
SPI%10 78.53 ± 0.36d
SPI%20 76.15 ± 0.44a
SPI%30 73.81 ± 0.32a
Different letters in the same column indicated significant difference (P<0.05) according to a 1-way ANOVA and LSD test
Table 2: Water holding capacity (WHC) property of common carp surimi with various concentrations of egg white, soy protein isolate and potato starch (mean ± standard deviation).