Table 4. Endothermic peak temperatures of porcine myofibrillar protein-gelatin mixtures

Endothermic peaks	Control (no added gelatin)	Gelatin treatments				SEM	Significance of p value
Endothermic peaks	Control (no added gelatin)	Bovine hide gelatin	Porcine skin gelatin	Fish skin gelatin	Duck skin gelatin	SEM	Significance of p value
Peak 1	-¹⁾	37.10	35.65	38.02	35.96	0.371	NS
Peak 2	57.22^a	57.16^a	56.89^a	56.83^a	54.81^b	0.259	<0.001
Peak 3	68.64	69.08	68.27	68.41	68.23	0.221	NS

Control was prepared with only porcine myofibrillar protein (60 mg/mL), and porcine myofibrillar protein-gelatin mixtures were formulated with porcine myofibrillar protein and each gelatin (9:1 ratio) at the same protein concentration.
not detected.
Means sharing different letters within a row are significantly different (p<0.05).
NS, non-significance (p≥0.05).