Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels

Figure 2

Breaking force and penetration distance of surimi gels with different size of fish bone particles and thermal treatments. Con: control sample, without added fish bone. Black bars: gel cooked at 90°C for 30 min. Grey bars: gel incubated at 40°C for 1 h followed by 90°C cooking for 30 min. Different lowercases above the error bar indicate significant differences among samples with fish bone of different particle size ().