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Effect of different ash contents on the water-holding capacity (WHC) and texture of heat-induced porcine plasma protein gels. (A) WHC of the gels, (B) Hardness of the gels, (C) Elasticity of the gels. Different letters indicate significant differences (p < 0.05). The corresponding unit ash contents of 6%, 9%, 12%, 15%, and 19% were 6.17%, 8.92%, 11.92%, 8.92%, and 18.82%, respectively, while adjusting the concentration of each protein to be consistent.
