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).