. 2015 Jul 29;52(12):7994–8003. doi: 10.1007/s13197-015-1952-7

Table 1.

Gelling properties of garlic’s (Allium sativum) aqueous extract incorporated sausages from Pangasius surimi (mean ± SD)

Treatments*	Breaking force (g)	Breaking deformation (cm)	Gel strength (g*cm)
CON	293.53 ± 33.66^a	0.64 ± 0.006^a	188.79 ± 21.02^a
PSgl-0.5	385.43 ± 88.42^ab	0.62 ± 0.01^ab	238.54 ± 51.6^ab
PSgl-1.0	424.01 ± 11.65^b	0.63 ± 0.015^ab	265.77 ± 11.95^b
PSgl-1.5	417.29 ± 82.27^b	0.61 ± 0.02^b	253.46 ± 42.16^b
PSgl-2.0	351.87 ± 24.33^ab	0.63 ± 0.005^ab	222.76 ± 13.53^ab

*CON = mince without garlic extract, PSgl-0.5, PSgl-1.0, PSgl-1.5 and PSgl-2.0 surimi gel with 0.5, 1.0, 1.5 and 2.0 % garlic extract respectively. # = mean ± SD