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).