Effects of Hydrocolloid Injection on the Eating Quality of Pork Analyzed Based on Low-Field Nuclear Magnetic Resonance (LF-NMR)

Table 1

Concentration and corresponding apparent viscosity of each hydrocolloid solution before injected to meat pieces.

Hydrocolloid	Concentration (% w/v)	Apparent viscosity (Pa·s)
Water	—	0.23 ± 0.08^e
Aga	0.13	1.03 ± 0.15^c
	0.30	8.04 ± 075^a
Xan	0.30	0.68 ± 0.03^d
	0.45	1.12 ± 0.08^c
Car	0.20	1.08 ± 0.20^c
	0.30	2.96 ± 0.69^b
Gel	0.30	0.31 ± 003^e
	1.40	1.09 ± 0.19^c

Note. Values are the average of three independent experiments. Different superscripts indicate significant differences ().