Preventing Soft Texture Fish Fillets through Brine Injection Technology

Figure 3

Texture measurement of thawed Pacific whiting injected fillets ( > 0.05). C = control, noninjected fillet; B = brine, 3% salt + 3% sodium tripolyphosphate (STTP); = brine + 3% dried egg white; = brine + 0.1% xanthan gum + 3% dried potato extract.