Table 6

Treatment Types	Color (whiteness)	Odor	Flavor	Texture	Overall liking
CON	7.4 ± 0.8^a	6.5 ± 0.7^a	6.7 ± 0.9^a	6.8 ± 0.8^a	6.8 ± 1.0^a
EW%1	7.8 ± 1.0^b	6.9 ± 0.8^c	6.8 ± 1.0^a	7.2 ± 0.9^d	7.3 ± 1.1^d
EW%2	7.6 ± 0.9^c	6.9 ± 1.1^c	7.2 ± 1.0^c	7.4 ± 1.0^c	7.5 ± 1.0^c
EW%3	7.6 ± 1.1^c	7.1 ± 0.9^b	7.6 ± 0.9^b	7.8 ± 0.8^b	7.9 ± 1.1^b
PST%3	7.6 ± 0.7^c	7.0 ± 0.8^d	7.1 ± 0.7^c	7.1 ± 0.7^d	7.2 ± 0.8^d
PST%6	7.4 ± 0.9^a	6.9 ± 0.8^d	6.8 ± 0.5^a	6.9 ± 0.9^a	7.0 ± 0.7^e
PST%12	7.3 ± 0.8^a	6.4 ± 0.6^a	6.4 ± 0.8^d	6.7 ± 0.6^a	6.8 ± 0.9^a
SPI%10	7.5 ± 0.6^a	6.8 ± 0.7^d	7.1 ± 0.9^c	7.2 ± 1.0^d	7.2 ± 0.8^d
SPI%20	6.6 ± 1.0^e	6.5 ± 0.9^a	6.9 ± 1.0^a	6.8 ± 0.8^a	6.7 ± 0.9^a
SPI%30	6.8 ± 0.8^d	6.2 ± 0.8^e	6.4 ± 0.7^d	6.6 ± 0.7^a	6.5 ± 0.6^f

Different letters in the same column indicated significant difference (P<0.05) according to a Mann-Witheny U test.

Table 6: Sensory evaluation characteristics of common carp surimi with various concentrations of egg white, soy protein isolate and potato starch (mean ± standard deviation).