Table 3. Effects of number of washes and salt addition on the gel characteristics and shear force of protein recovered from pork leg

Treatments	Breaking force (g)	Deformation (mm)	Jelly strength (g/cm²)	Gel strength (g/mm)	Folding test	Shear force (kg/cm²)
C	577.00^AB±17.56	10.10^A±1.87	2,938.64^AB±48.75	5,828.20^A±531.21	3.00^C±0.10	1.79^B±0.01
T1	436.33^D±20.36	7.10^AB±0.56	2,222.23^D±42.19	3,112.12^B±120.65	2.33^D±0.23	2.49^A±0.04
T2	597.33^A±15.68	6.92^AB±1.25	3,075.53^A±67.36	4,176.56^AB±263.70	4.00^AB±0.11	1.68^B±0.02
T3	499.67^C±21.56	5.74^B±0.87	2,544.78^C±57.12	2,867.98^B±487.09	3.67^B±0.17	2.31^A±0.03
T4	525.67^B±16.14	7.62^AB±1.12	2,677.20^B±49.34	3,999.02^AB±510.87	4.67^A±0.20	1.17^B±0.01

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.