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).