Table 2. Cooking yield of myofibrillar protein gels with 1% gelatin by different salt concentration

	Treatments	Salt concentration
		0.15 M	0.30 M	0.45 M
Cooking yield (%)	Control	71.9±2.02bB	85.3±2.56aB	86.7±2.21aB
	Gelatin	79.8±6.40bA	93.5±1.86aA	93.8±1.50aA
Gel strength (gf)	Control	24.3±3.47bA	24.2±7.72bA	216±6.37aA
	Gelatin	28.3±1.67bA	27.5±3.21bA	216±6.82aA

Means (n=3) having same superscripts in a same row are not different (p>0.05).
Means (n=3) having same superscripts in a same column are not different (p>0.05).