. 2021 Jan 25;10(2):241. doi: 10.3390/foods10020241

Table 6.

Average protein solubility (mg/g) and total protein denaturation enthalpy (∆H, J/g) of chicken meat samples subjected or not to pulsed electric field treatments. Data are expressed as least square means ± standard deviation. ^a,b = means lacking a common letter significantly differ (p < 0.05). * = p < 0.05; ** = p < 0.01; n.s. = not significant.

.				Parameters
Treatment (T)	Electric Field Strength ¹	Pulses n^o	n	Protein Solubility (mg/g)			Protein Denaturation Enthalpy (ΔH, J/g)
Treatment (T)	Electric Field Strength ¹	Pulses n^o	n	Myofibrillar	Sarcoplasmic	Total	Protein Denaturation Enthalpy (ΔH, J/g)
Control	-	-	5	180.3 ± 38.4	160.8 ^ab ± 7.62	341.1 ± 43.9	2.95 ± 0.35
T5	Low	450	5	150.5 ± 34.4	155.9 ^ab ± 8.94	306.4 ± 32.2	3.21 ± 0.29
T6	High	450	5	160.3 ± 46.7	150.1 ^b ± 10.3	310.4 ± 49.2	3.36 ± 0.74
T7	Low	600	5	143.1 ± 37.8	169.3 ^ab ± 15.2	312.4 ± 24.4	3.32 ± 0.25
T8	High	600	5	144.8 ± 24.3	175.9 ^a ± 20.4	304.7 ± 37.9	3.30 ± 0.16
p-Value				n.s.	*	n.s.	n.s.
Planned contrast ²
Control			5	180.3 ± 38.4	160.8 ± 7.62	341.1 ± 43.9	2.95 ± 0.35
Treated			20	149.7 ± 34.4	162.8 ± 16.9	312.5 ± 34.2	3.30 ± 0.41
p-Value				n.s.	n.s.	n.s.	n.s.
Low electric field strength			10	146.8 ± 34.3	162.6 ± 13.7	309.4 ± 27.1	3.26 ± 0.25
High electric field strength			10	152.5 ± 36.1	163.0 ± 20.4	315.5 ± 41.6	3.34 ± 0.53
p-Value				n.s.	n.s.	n.s.	n.s.
450 pulses			10	155.4 ± 34.4	153.0 ± 16.9	308.4 ± 34.2	3.30 ± 0.41
600 pulses			10	143.9 ± 39.0	172.6 ± 9.56	316.5 ± 39.3	3.31 ± 0.56
p-Value				n.s	**	n.s.	n.s.

¹ Low = 0.6 kV/cm; high = 1.2 kV/cm. ² Control vs. treated (T5, T6, T7, T8); low electric field strength (T5, T7) vs. high electric field strength (T6, T8); 450 pulses (T5, T6) vs. 600 pulses (T7, T8).