. 2024 Dec 9;10:100952. doi: 10.1016/j.crfs.2024.100952

Table 2.

Yield, cooking loss, moisture content, water activity, water-holding capacity, and TBARS values for surimi gels.

Sample	Yield (%)	Cooking loss (%)	Moisture content (%)	Water Activity	Water holding capacity (%)	TBARS (mg MDA eq/kg)
MW^a	14.00 ± 2.33^f^b	26.47 ± 1.03^d	84.91 ± 0.41^a	0.93 ± 0.01^def	80.51 ± 0.88^bc	0.52 ± 0.03^g
M2	19.13 ± 1.78^f	42.19 ± 1.67^ab	70.12 ± 1.24^c	0.92 ± 0.00^fg	- ^c	0.80 ± 0.09^g
M11	16.00 ± 2.25^ef	42.87 ± 1.96^a	74.88 ± 0.03^b	0.94 ± 0.00^abc	85.65 ± 4.68^b	0.76 ± 0.02^g
CW	13.73 ± 1.27^f	33.73 ± 1.73^c	84.79 ± 0.79^a	0.90 ± 0.00^h	75.80 ± 6.15^c	1.35 ± 0.06^f
C2	28.79 ± 0.22^d	33.64 ± 1.46^c	70.34 ± 0.21^c	0.92 ± 0.00^ef	81.21 ± 4.03^b	1.37 ± 0.21^f
C11	20.30 ± 0.17^e	37.91 ± 1.09^bc	74.21 ± 0.89^b	0.92 ± 0.00^ef	84.90 ± 4.03^b	1.23 ± 0.09^f
TW	54.87 ± 0.20^a	37.63 ± 2.11^c	83.72 ± 0.21^a	0.91 ± 0.00^g	94.67 ± 1.03^a	2.75 ± 0.41^c
T2	37.69 ± 1.81^c	37.29 ± 1.55^c	62.19 ± 0.84^d	0.93 ± 0.00^cdef	98.60 ± 0.46^a	6.78 ± 0.09^a
T11	31.70 ± 1.70^d	42.09 ± 0.06^ab	59.44 ± 0.96^a	0.94 ± 0.00^ab	99.11 ± 0.19^a	1.89 ± 0.09^e
BW	45.13 ± 1.80^b	36.43 ± 0.40^c	71.27 ± 0.40^c	0.93 ± 0.00^bcdf	95.97 ± 2.53^a	2.43 ± 0.37^cd
B2	42.03 ± 1.74^bc	43.20 ± 0.91^a	62.69 ± 1.20^d	0.94 ± 0.00^a	98.49 ± 0.81^a	3.12 ± 0.27^b
B11	38.70 ± 2.50^c	37.46 ± 0.90^c	62.02 ± 1.43^de	0.93 ± 0.00^abcd	98.68 ± 0.54^a	2.29 ± 0.15^d

M: mealworm; C: cricket; T: tilapia; B: chicken breast; W: washing method; 2: acid-pH shift method (pH 2); 11: alkaline-pH shift method (pH 11).

Data are presented as mean ± standard deviation. Different superscripts within columns represent significant differences at p < 0.05.

We could not analyze M2 because it did not form a gel structure.