. 2016 Dec 21;54(1):267–275. doi: 10.1007/s13197-016-2459-6

Table 3.

Breaking force, deformation, whiteness and expressible moisture content (EMC) of modori and kamaboko gels from bigeye snapper surimi added with SOSPI at different levels

Gel samples	SOSPI (%)	Breaking force (g)	Deformation (mm)	Whiteness	EMC (%)
Modori gel	0	185.14 ± 10.69^c	4.59 ± 0.31^b	80.21 ± 0.56^a	5.03 ± 0.38^a
	0.5	230.28 ± 11.41^b	5.94 ± 0.11^a	79.96 ± 0.52^a	4.12 ± 0.51^ab
	1	259.91 ± 16.09^a	6.46 ± 0.42^a	80.03 ± 0.23^a	4.01 ± 0.8^ab
	2	283.15 ± 4.03^a	6.27 ± 0.11^a	79.07 ± 0.12^a	3.27 ± 1.06^b
	3	274.06 ± 5.21^a	6.47 ± 0.12^a	79.73 ± 0.41^a	3.22 ± 0.39^b
Kamaboko gel	0	716.72 ± 13.09^c	11.6 ± 0.6^a	81.34 ± 1.23^a	2.71 ± 0.13^a
	0.5	757.52 ± 25.1^b	10.86 ± 0.27^a	81.44 ± 0.24^a	2.32 ± 0.06^b
	1	791.06 ± 23.16^a	11.37 ± 0.45^a	81.35 ± 1.08^a	2.29 ± 0.07^b
	2	811.58 ± 10.65^a	11.76 ± 0.19^a	82.18 ± 0.54^a	2.23 ± 0.04^bc
	3	665.51 ± 12.19^d	11.25 ± 0.2^a	81.85 ± 0.27^a	2.12 ± 0.05^c

Values are mean ± SD (n = 3). Different lowercase superscripts in the same column under the same gel denote the significant differences (p < 0.05)