Table 3.
Breaking force, deformation, whiteness, and expressible moisture content of Indian mackerel and threadfin bream surimi gels added without and with A–C conjugate at various concentrations.
| Breaking Force (BF; g) | Deformation (DF; mm) | Whiteness | EMC (%) | |
|---|---|---|---|---|
| Indian mackerel (IM) | ||||
| CIM | 150.20 ± 5.10 d | 11.40 ± 0.79 c | 62.60 ± 0.09 a | 13.80 ± 0.2 a |
| 2IM | 215.60 ± 7.19 c | 13.30 ± 0.16 b | 58.71 ± 0.25 b | 10.00 ± 0.6 b |
| 4IM | 245.40 ± 0.14 b | 13.89 ± 0.03 b | 56.68 ± 0.13 c | 9.20 ± 0.01 c |
| 6IM | 275.30 ± 3.14 a | 15.21 ± 0.90 a | 54.33 ± 0.01 d | 6.90 ± 0.23 d |
| Threadfin bream (TH) | ||||
| CTH | 135 ± 0.11 d | 10.11 ± 1.13 c | 69.84 ± 0.03 a | 11.60 ± 0.30 a |
| 2TH | 220.90 ± 6.2 c | 12.61 ± 0.32 b | 65.75 ± 0.04 b | 9.50 ± 0.62 b |
| 4TH | 255.50 ± 3.4 b | 14.56 ± 0.85 a | 63.94 ± 0.31 c | 8.70 ± 0.10 c |
| 6TH | 290.41 ± 8.62 a | 14.98 ± 0.03 a | 60.71 ± 0.01 d | 6.40 ± 0.15 d |
Values represent mean ± SD (n = 3). Different lowercase superscripts in the same column indicate significant differences (p < 0.05).Abbreviations: CIM and CTH: Surimi gel from Indian mackerel and threadfin bream surimi gel added without A–C conjugate powder; 2IM, 4IM and 6IM: Indian mackerel surimi gels incorporated with 2, 4, and 6% A–C conjugate powder, respectively; 2TH, 4TH, and 6TH: threadfin bream surimi gels incorporated with 2, 4, and 6% A–C conjugate powder, respectively.