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. 2021 Aug 17;11:16631. doi: 10.1038/s41598-021-96058-4

Figure 4.

Figure 4

Cooking loss value and water/oil holding capacity of meat analogs. (a, b) Cooking loss was calculated as the percentage weight difference between the dough before cooking and after cooking. Meat analog containing different amounts of water (a) or oil (b) was treated with LC and cooked. (c, d) Holding capacity was calculated by comparing the weight of meat analogs before and after centrifugation. Meat analog patties containing different amounts of water (c) or oil (d) was treated with LC, cooked, and centrifuged. *p < 0.05, **p < 0.01, Student’s t-test. MC, meat analog containing MC; LC + SBP, LC-treated meat analog containing SBP; TG, TG-treated meat analog.