Table 3. Texture profile analysis parameters of cod and salmon gels at p=193 MPa, t=–20 °C and/or cooked at t=90 °C for 15 min.
| Cod treatment | Hardness/N | Springiness | Cohesiveness | Chewiness |
|---|---|---|---|---|
| A | (33.3±2.1)a | (0.90±0.03)a | (0.80±0.07)a | (27.4±5.3)a |
| B | (46.1±1.5)b | (0.90±0.04)a | (0.70±0.09)a | (31.9±8.8)b |
| C | (64.9±3.9)c | (0.90±0.01)a | (0.70±0.05)a | (45.7±23.1)c |
| Salmon reatment | ||||
| A | (35.5±1.3)a | (0.80±0.02)a | (0.60±0.1)a | (22.9±4.7)a |
| B | (48.0±2.5)b | (0.80±0.04)a | (0.70±0.05)a | (31.1±1.2)b |
| C | (98.6±5.6)c | (0.90±0.01)a | (0.70±0.02)a | (67.2±5.7)c |
The results are expressed as mean value±S.D., N=8; values in a particular column followed by different letters differ significantly (p<0.05). A=193 MPa/–20 °C, B=90 °C/15 min, C=193 MPa/–20 °C, followed by 90 °C/15 min