Table 1. pH and water-holding capacity of heat-induced porcine myofibrillar protein-gelatin gels

Traits	Control (no added gelatin)	Gelatin treatments				SEM	Significance of p value
Traits	Control (no added gelatin)	Bovine hide gelatin	Porcine skin gelatin	Fish skin gelatin	Duck skin gelatin	SEM	Significance of p value
pH value	6.02	6.01	6.03	6.05	5.71	0.058	NS
Water-holding capacity
Cooking yield (%)	87.27^a	82.03^a	82.02^a	79.09^a	68.97^b	1.961	0.014
Centrifugal weight loss (%)	11.08^a	7.10^c	7.79^bc	10.14^ab	10.02^ab	3.400	0.014

Control was prepared with only porcine myofibrillar protein (60 mg/mL), and porcine myofibrillar protein-gelatin mixtures were formulated with porcine myofibrillar protein and each gelatin (9:1 ratio) at the same protein concentration.
Means sharing different letters within a row are significantly different (p<0.05).
NS, non-significance (p≥0.05).