Table 3. Textural properties 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
Hardness (kg)	10.01^a	3.53^bc	2.94^bc	2.30^c	3.92^b	0.766	<0.001
Springiness (ratio)	0.80	0.75	0.73	0.62	0.68	0.032	NS
Cohesiveness	0.47^a	0.25^b	0.25^b	0.24^b	0.26^b	0.025	0.000
Gumminess (kg)	6.32^a	0.90^b	0.72^b	0.56^b	1.06^b	0.693	0.007
Chewiness (kg)	0.65^a	0.12^b	0.09^b	0.06^b	0.13^b	0.061	0.000

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).