Treatment Breaking Force (g) Breaking distance (mm) Gel strength (g × mm) CON CHI 0.5 % CHI 1% CHI 1.5% 224.29 ± 16.36 a 251.14 ± 19.81 b 285.64 ± 13.39 c 314.52 ± 17.15 d 6.59 ± 0.74 a 7.64 ± 0.36 b 8.76 ± 0.25 c 9.62 ± 0.58 d 1478.40 ± 19.57 a 1930.84 ± 11.35 b 2469.08 ± 14.76 c 2995.30 ± 15.43 d 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 chitosan (mean ± standard deviation).