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

Table 2.

Change s in pH, WHC and protein solubility of GAE incorporated sausages from Pangasius surimi during refrigerated storage^#

	Treatments*	Day 1	Day 4	Day 8	Day 12	Day 16	Day 20
pH	CON	7.65 ± 0.03^Aa	7.69 ± 0.01^Aa	7.78 ± 0.03^Ab	7.86 ± 0.04^Ac	7.93 ± 0.02^Acd	7.96 ± 0.05^Ad
	PSgl-0.5	7.56 ± 0.04^Ba	7.72 ± 0.09^Ab	7.79 ± 0.05^Abc	7.84 ± 0.03^Acd	7.92 ± 0.04^Ad	8.15 ± 0.08^Be
	PSgl-1.0	7.6 ± 0.02^ABa	7.68 ± 0.03^Ab	7.69 ± 0.06^Bb	7.72 ± 0.04^Bbc	7.77 ± 0.02^Bc	7.87 ± 0.03^Cd
	PSgl-1.5	7.55 ± 0.05^Ba	7.57 ± 0.02^Bab	7.58 ± 0.05^Cab	7.6 ± 0.02^Cab	7.65 ± 0.05^Cbc	7.69 ± 0.03^Dc
	PSgl-2.0	7.13 ± 0.02^Ca	7.14 ± 0.01^Ca	7.15 ± 0.02^Dab	7.19 ± 0.02^Dbc	7.21 ± 0.04^Cc	7.24 ± 0.04^Ec
Water holding capacity (WHC)	CON	71.8 ± 0.49^Aa	71.3 ± .21^Aab	70.4 ± 0.58^Abc	70.1 ± 0.32^Ac	69.4 ± 0.51^Acd	68.7 ± 1.1^Ad
	PSgl-0.5	73.8 ± 1.66^Aa	73.2 ± 0.95^Bab	72.7 ± 0.6^Bab	72.1 ± 0.78^Babc	71.6 ± 0.9^Bbc	70.3 ± 0.8^Ac
	PSgl-1.0	85.4 ± 0.79^Ba	85.2 ± 1.1^Cab	84.6 ± 0.61^Cab	84.2 ± 0.32^Cabc	83.5 ± 0.98^Cbc	82.7 ± 1.46^Bc
	PSgl-1.5	87.6 ± 0.43^Ca	87.3 ± 0.8^Da	86.9 ± 0.75^Dab	86.5 ± 1.29^Dab	86.1 ± 1.3^Dab	85.1 ± 0.55^Cc
	PSgl-2.0	89.2 ± 1.61^Ca	88.9 ± 0.72^Ea	88.7 ± 0.43^Eab	88.5 ± 0.7^Eab	88.1 ± 0.98^Eab	87.2 ± 0.95^Dc
Protein solubility (%)	CON	82.5 ± 0.74^Aa	81.8 ± 0.52^Aab	81.4 ± 0.87^Aabc	80.6 ± 0.52^Abc	79.8 ± 0.55^Ac	77.3 ± 0.38^Ad
	PSgl-0.5	82.7 ± 0.66^Aa	82.3 ± 0.41^Aa	82.1 ± 0.56^Aa	80.7 ± 0.43^ABab	80.2 ± 0.62^ABab	79.2 ± 0.42^Bb
	PSgl-1.0	81.5 ± 0.43^Aa	81.1 ± 0.67^Aa	80.2 ± 0.47^Aa	79.8 ± 0.26^ABa	79.6 ± 0.47^ABa	78.9 ± 0.84^Ba
	PSgl-1.5	80.8 ± 0.88^Aa	80.5 ± 0.38^Aa	80.5 ± 0.28^Aa	79.1 ± 0.44^ABa	78.9 ± 0.39^ABa	77.3 ± 0.51^Ba
	PSgl-2.0	80.1 ± 0.29^Aa	79.7 ± 0.27^Aa	79.5 ± 0.42^Aa	78.4 ± 0.62^Ba	77.1 ± 0.51^Ba	76.6 ± 0.77^Ba

*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