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. 2023 May 1;43(3):491–501. doi: 10.5851/kosfa.2023.e11

Table 3. Shear force, total collagen, myofibrillar, and sarcoplasmic solubility of cooked sous-vide at different time, temperature, and sodium tripolyphosphate (STPP) concentration.

Time (h)	Temperature (°C)	STPP concentration (%)	Shear force (kg)	Total collagen (%)	Myofibrillar solubility (%)	Sarcoplasmic solubility (%)
3	45+60	0	11.42±0.94^b	4.55±0.47^b	4.51±0.23^d	2.93±0.33^def
		0.2	10.34±1.32^b	3.82±0.72^bc	5.25±0.19^c	3.41±0.08^bc
		0.4	9.92±1.40^b	3.54±0.04^bc	6.21±0.32^ab	4.09±0.08^a
	45+70	0	18.24±1.71^a	7.53±1.50^a	4.18±0.08^d	2.50±0.01^gh
		0.2	13.14±1.68^ab	3.79±0.02^bc	4.51±0.08^d	2.83±0.71^efg
		0.4	9.52±1.19^b	2.98±0.16^c	5.85±0.19^a	3.18±0.14^cde
6	45+60	0	15.56±0.29^ab	4.44±0.03^b	4.17±0.09^d	2.75±0.04^fg
		0.2	13.45±1.64^ab	3.98±0.30^bc	4.70±0.04^d	3.22±0.08^cd
		0.4	9.96±1.27^b	3.38±0.19^bc	5.33±0.50^bc	3.75±0.18^ab
	45+70	0	14.15±1.70^ab	4.03±0.45^bc	3.45±0.32^e	1.60±0.28ⁱ
		0.2	12.33±1.71^ab	3.65±0.42^bc	4.20±0.16^d	2.17±0.19^h
		0.4	12.05±1.09^b	3.62±0.18^bc	4.61±0.22^d	2.74±0.13^fg
P time			0.438	0.039	<0.001	<0.001
P temperature			0.812	0.187	<0.001	<0.001
P concentration			0.013	<0.001	<0.001	<0.001
P time×P temp			0.143	0.053	0.382	<0.007
P time×P temp×P conc.			0.507	0.020	0.189	0.487

Mean±SD.

^a–i

Means value within different letters in same column referring to significant different (p<0.05).