Table 2. Effects of number of washes and salt treatment on the textural properties of protein recovered from pork leg

Treatments	Brittleness (kg)	Hardness (kg)	Cohesiveness (%)	Springiness (mm)	Gumminess (kg)	Chewiness (kg/mm)
C	0.41^A±0.01	0.53^AB±0.02	51.58^A±3.31	13.87^A±0.25	27.55^AB±1.60	382.22^AB±21.54
T1	0.18^B±0.02	0.25^D±0.01	31.61^B±4.98	13.80^A±0.21	7.92^D±1.56	109.18^D±13.70
T2	0.41^A±0.02	0.57^A±0.01	55.67^A±2.54	13.35^AB±0.16	31.84^A±1.20	425.88^A±23.65
T3	0.36^A±0.03	0.49^B±0.02	53.02^A±3.01	13.03^B±0.18	26.17^B±0.98	341.49^B±26.93
T4	0.36^A±0.01	0.36^C±0.03	48.42^A±2.87	13.66^AB±0.22	17.55^C±2.97	239.62^C±17.68

Means with different superscripts in the same column differ significantly (p<0.05).
C, protein recovered from Alaska Pollock by two washes and no salt treatment; T1, protein recovered from pork leg by two washes and no salt treatment; T2, protein recovered from pork leg by two washes and salt treatment; T3, protein recovered from pork leg by four washes and no salt treatment; T4, protein recovered from pork leg by four washes and salt treatment.