Treatment type (N) Hardness Cohesiveness (N/s)Adhesiveness Elasticity
CON 27.09 ± 0.44a 0.64 ± 0.00a -0.58 ± 0.06a 10.19 ± 0.14a
EW %1 37.19 ± 0.45c 0.71 ± 0.01c -0.89 ± 0.02c 14.64 ± 0.15b
EW %2 40.52 ± 0.38c 0.73 ± 0.00c -0.98 ± 0.10c 15.17 ± 0.43b
EW %3 44.28 ± 0.22b 0.75 ± 0.00b -1.10 ± 0.04b 16.10 ± 0.27b
PST %3 34.14 ± 0.19c 0.70 ± 0.02c -0.78 ± 0.06d 12.89 ± 0.52c
PST %6 31.78 ± 0.04d 0.68 ± 0.01d -0.73 ± 0.03d 11.34 ± 0.72c
PST %12 28.42 ± 0.62a 0.66 ± 0.00a -0.68 ± 0.05a 10.58 ± 0.20a
SPI %10 26.19 ± 0.32a 0.66 ± 0.01a -0.62 ± 0.03a 10.58 ± 0.20a
SPI %20 22.64 ± 0.18e 0.64 ± 0.00a -0.55 ± 0.02a 10.13 ± 0.62a
SPI %30 20.36 ± 0.72e 0.63 ± 0.03a -0.54 ± 0.02a 9.18 ± 0.42a
Different letters in the same column indicated significant difference (P<0.05) according to a 1-way ANOVA and LSD test
Table 4: TPA test characteristics of common carp surimi with various concentrations of egg white, soy protein isolate and potato starch (mean ± standard deviation).