Table 2.
Likeness score of threadfin bream surimi gel added with Asian sea bass bio-calcium at different levels.
| Samples | Color | Texture | Odor | Flavor | Taste | Sandy Mouth Feel | Overall |
|---|---|---|---|---|---|---|---|
| CON | 7.44 ± 1.00 a | 6.17 ± 0.92 c | 6.16 ± 0.95 c | 6.58 ± 0.89 a | 6.62 ± 0.65 a | 6.81 ± 0.88 b | 6.31 ± 0.98 b |
| SBC-2 | 7.46 ± 0.86 a | 6.74 ± 0.92 b | 6.58 ± 0.88 b | 6.69 ± 0.94 a | 6.59 ± 0.84 a | 6.78 ± 0.76 b | 6.77 ± 0.84 a |
| SBC-4 | 7.47 ± 0.85 a | 6.72 ± 0.95 b | 6.52 ± 0.85 bc | 6.61 ± 0.97 a | 6.58 ± 0.90 a | 7.01 ± 0.92 b | 6.81 ± 0.88 a |
| SBC-6 | 7.49 ± 0.77 a | 6.75 ± 0.81 b | 6.95 ± 0.77 a | 6.79 ± 0.91 a | 6.60 ± 0.90 a | 7.17 ± 0.62 b | 6.84 ± 0.68 a |
| SBC-8 | 7.60 ± 0.65 a | 7.39 ± 0.93 a | 7.39 ± 0.71 a | 7.01 ± 0.77 a | 7.08 ± 0.79 a | 7.60 ± 0.67 a | 7.08 ± 0.81 a |
| SBC-10 | 7.50 ± 0.73 a | 7.11 ± 0.97 a | 7.12 ± 0.90 a | 7.01 ± 0.88 a | 6.79 ± 0.95 a | 6.24 ± 0.91 c | 6.52 ± 0.86 b |
Values represent mean ± SD (n= 100). Different lowercase superscripts in the same column denote significant differences (p < 0.05). CON: Control (without addition of ASBB). SBC-2, SBC-4, SBC-6, SBC-8, and SBC-10: surimi gel added with ASBB (SBC) at 2, 4, 6, 8, and 10% (w/w), respectively.