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