Fig. 2.

Protein pattern of gels from sardine surimi without and with different SIT/TA mixtures having different reaction times. M: Marker; S: Surimi; C: Control (without SIT/TA mixture); 1: 0.5%TA, 300U SIT/g, 90 min; 2: 0.5 % TA, 300U SIT/g, 180 min; 3: 0.5 % TA, 500U SIT/g, 90 min; 4: 0.5 % TA, 500U SIT/g, 180 min; 5: 1 % TA, 300U SIT/g, 90 min; 6: 1 % TA, 300U SIT/g, 180 min; 7: 1 % TA, 500U SIT/g, 90 min; 8: 1 % TA, 500U SIT/g, 180 min; MHC myosin heavy chain, AC actin