Table 3

Treatment	Breaking force (g)	Breaking distance(mm)	Gel strength (g×mm)
Con	182.73 ± 14.42^a	6.38 ± 0.26^a	1168.81 ± 22.17^a
EW%1	258.09 ± 14.07^c	7.46 ± 0.88^d	1940.44 ± 19.38^c
EW%2	275.62 ± 20.39^b	8.17 ± 0.30^c	2274.08 ± 14.56^c
EW%3	308.22 ± 18.10^b	9.20 ± 0.14^b	2833.62 ± 15.43^b
PST%3	220.72 ± 20.11^c	8.22 ± 0.64^c	1835.19 ± 17.19^c
PST%6	203.63 ± 17.92^d	7.86 ± 0.27^c	1608.14 ± 13.04^d
PST%12	187.45 ± 18.23^a	7.04 ± 0.83^d	1319.48 ± 16.29^a
SPI%10	192.17 ± 13.22^a	6.45 ± 0.70^a	1241.52 ± 18.40^a
SPI%20	164.28 ± 17.60^a	5.82 ± 0.36^e	969.80 ± 17.24^e
SPI%30	142.30 ± 14.19^e	5.43 ± 0.52^e	775.27 ± 13.92^e

Different letters in the same column indicated significant difference (P<0.05) according to a 1-way ANOVA and LSD test

Table 3: Puncture test characteristics of common carp surimi with various concentrations of egg white, soy protein isolate and potato starch (mean ± standard deviation).