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

Figure 6

Water holding capacity of the surimi gels with different size of fish bone particles and thermal treatments. 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 indicate significant differences among different treatments ().