Table 3. Gel strength of myofibrillar protein gels added with cornstarch by different salt concentrations

Parameters Treatment Salt concentration
Control Cornstarch 0.15 M 0.30 M 0.45 M
Gel strength (gf) 32.7±3.06 34.3±3.09 16.0±1.77b 9.59±1.16b 75.0±6.46a
Means with different superscripts among salt concentrations are significantly different (p<0.05).
Means with no superscript in the same row are not different (p>0.05).