. 2022 Aug 10;11(16):2398. doi: 10.3390/foods11162398

Table 3.

Changes in texture of tilapia fillets after cold plasma treatment.

Time (s)	Hardness (g)	Elasticity (mm)	Viscous (g)	Chewiness (mJ)	Cohesion
0	594.50 ± 21.50 ^a	2.96 ± 0.09 ^a	2.14 ± 0.34 ^a	6.77 ± 0.41 ^a	0.44 ± 0.02 ^a
60	373.80 ± 19.70 ^ab	2.89 ± 0.05 ^a	2.43 ± 0.37 ^a	5.08 ± 0.27 ^b	0.47 ± 0.01 ^ab
120	327.80 ± 18.90 ^b	2.96 ± 0.05 ^a	2.57 ± 0.29 ^ab	4.87 ± 0.19 ^b	0.49 ± 0.02 ^ab
180	283.70 ± 10.50 ^b	2.93 ± 0.02 ^a	2.71 ± 0.30 ^ab	4.75 ± 0.46 ^b	0.49 ± 0.01 ^ab
240	257.20 ± 13.40 ^c	2.89 ± 0.05 ^a	3.14 ± 0.51 ^ab	4.25 ± 0.44 ^b	0.51 ± 0.02 ^b
300	224.20 ± 10.20 ^d	2.99 ± 0.08 ^a	3.86 ± 0.59 ^b	4.13 ± 0.31 ^b	0.51 ± 0.01 ^b

Different letters in same column indicate significant changes with changes in treatment time.