Table 4

Treatment type	(N) Hardness	Cohesiveness	(N/s)Adhesiveness	Elasticity
CON	27.09 ± 0.44^a	0.64 ± 0.00^a	-0.58 ± 0.06^a	10.19 ± 0.14^a
EW %1	37.19 ± 0.45^c	0.71 ± 0.01^c	-0.89 ± 0.02^c	14.64 ± 0.15^b
EW %2	40.52 ± 0.38^c	0.73 ± 0.00^c	-0.98 ± 0.10^c	15.17 ± 0.43^b
EW %3	44.28 ± 0.22^b	0.75 ± 0.00^b	-1.10 ± 0.04^b	16.10 ± 0.27^b
PST %3	34.14 ± 0.19^c	0.70 ± 0.02^c	-0.78 ± 0.06^d	12.89 ± 0.52^c
PST %6	31.78 ± 0.04^d	0.68 ± 0.01^d	-0.73 ± 0.03^d	11.34 ± 0.72^c
PST %12	28.42 ± 0.62^a	0.66 ± 0.00^a	-0.68 ± 0.05^a	10.58 ± 0.20^a
SPI %10	26.19 ± 0.32^a	0.66 ± 0.01^a	-0.62 ± 0.03^a	10.58 ± 0.20^a
SPI %20	22.64 ± 0.18^e	0.64 ± 0.00^a	-0.55 ± 0.02^a	10.13 ± 0.62^a
SPI %30	20.36 ± 0.72^e	0.63 ± 0.03^a	-0.54 ± 0.02^a	9.18 ± 0.42^a

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).