Figure 2.

Cooking loss, emulsion stability, appearances, and scanning electron micrographs of chicken surimi. (A) Cooking loss and emulsion stability of chicken surimi. Data are given as mean ± SEM (n = 3). ^a–cMean values without the common letter in each testing parameter are significantly different (P < 0.05). (B) Appearances of all chicken surimi obtained from different treatments in tubes before and after heating at 100°C for 15 min. (C) Scanning electron micrographs taken with 200X and 2,000X magnifications. Scale bars indicate 100 μm and 10 μm, respectively. Abbreviations: 10^A, chicken surimi batter with both 10% flaxseed oil and 5% wheat fiber; 10^B, chicken surimi with 10% flaxseed oil but without 5% wheat fiber; 12^A, chicken surimi batter with both 12% flaxseed oil and 5% wheat fiber; 14^A, chicken surimi with both 14% flaxseed oil and 5% wheat fiber.