Table 5.
Muscle texture of Nile tilapia1.
| Parameters | Diets | ||
|---|---|---|---|
| CON | HSLF | HSMF | |
| Hardness (gf) | 2361.70 ± 113.44b | 2147.60 ± 89.42a | 2157.20 ± 108.03a |
| Chewiness (gf) | 403.88 ± 10.45b | 372.12 ± 7.86a | 370.76 ± 9.87a |
| Springiness | 0.55 ± 0.03b | 0.48 ± 0.04a | 0.51 ± 0.04a |
| Gumminess | 721.96 ± 43.16b | 650.70 ± 29.02a | 635.05 ± 24.43a |
| Resilience | 0.36 ± 0.05b | 0.29 ± 0.03a | 0.33 ± 0.06b |
| Water holding capacity (%) | 87.21 ± 1.18 | 86.48 ± 0.75 | 86.80 ± 0.81 |
Abbreviations: HSLF, high-starch-low-fat; HSMF, high-starch-moderate-fat; SD, standard deviation.
1Data are presented as mean ± SD (n = 3). Different superscript letters (a and b) within the same row indicate significant differences (p < 0.05). Each row sharing the same superscript letter or absence of superscript are not significantly different (p > 0.05).