Table 3. Structural changes of myofibrillar protein gels with 1% gelatin by different salt concentration

Area amid I1)	1,624 cm−1	1,650 cm−1	1,680 cm−1
Control (0.15 M)	88.53±1.28b	88.41±2.01b	92.50±1.88ab
Control (0.30 M)	62.50±3.21d	63.20±3.81d	76.54±1.12c
Control (0.45 M)	56.21±3.04e	57.52±0.18e	72.70±1.62d
Gelatin (0.15 M)	77.49±2.13c	78.76±1.72c	86.37±3.98b
Gelatin (0.30 M)	60.03±2.11d	60.53±0.66d	75.04±1.52c
Gelatin (0.45 M)	56.04±1.82e	57.30±1.10e	71.71±1.41d
Gelatin	93.73±2.10a	94.66±1.95a	96.79±3.84a

Amid I: quantitative analysis of secondary structures, 1,650 cm⁻¹ (α-helix/ unordered structure), regions around 1,624 cm⁻¹ & 1,680 cm⁻¹ (β-sheets).
Means (n=3) having same superscripts in a same column are not different (p>0.05).