Table 2

Treatment	(%) water holding capacity
Con EW%1	75.80 ± 0.62^a 84.36 ± 0.30^c
EW%2	88.27 ± 0.64^b
EW%3	92.71 ± 0.14^b
PST%3	84.19 ± 0.32^c
PST%6	82.52 ± 0.17^c
PST%12	78.46 ± 0.73^d
SPI%10	78.53 ± 0.36^d
SPI%20	76.15 ± 0.44^a
SPI%30	73.81 ± 0.32^a

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).