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. 2019 Feb 19;56(4):1890–1898. doi: 10.1007/s13197-019-03651-7

Table 2.

Instrumental textural attributes of mackerel dried by hot air and microwave vacuum drying methods

Parameter Hardness 1 (N) Springiness (mm) Cohesiveness Adhesiveness (kg F mm) Chewiness (N mm)
HAD 64.04 ± 16.10a 1.80 ± 0.377 0.29 ± 0.048 0.0067 ± 0.002a 32.84 ± 12.49a
MVD 103.47 ± 29.33b 1.89 ± 0.198 0.303 ± 0.025 0.033 ± 0.027b 58.64 ± 25.67b

Values are represented as mean ± SD (n = 6), different superscript in the same column denotes statistical difference (p < 0.05)