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. 2015 Aug 10;53(1):411–420. doi: 10.1007/s13197-015-1974-1

Fig. 4.

Fig. 4

Scanning electron microscopic images of gel from sardine surimi without and with different SIT/TA mixtures having different reaction times. a: Control (without SIT/TA mixture); b: 0.5 % TA, 500U SIT/g, 90 min; c: 0.5 % TA, 500 U SIT/g, 180 min; d: 1 % TA, 300 U SIT/g, 180 min; e: 1 % TA, 500 U SIT/g, 90 min. Magnification: ×10,000