Table 1. The formulation of the myofibrillar protein with gelatin affected by different salt concentrations

Ingredients	Control (mg/mL)			Gelatin (mg/mL)
	0.15 M	0.30 M	0.45 M	0.15 M	0.30 M	0.45 M
Myofibrillar protein	40.0	40.0	40.0	40.0	40.0	40.0
Buffer solution	10.0	10.0	10.0	9.50	9.50	9.50
Gelatin	0.00	0.00	0.00	0.50	0.50	0.50
Total	50.0	50.0	50.0	50.0	50.0	50.0