Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism.

Food Chem X · 2025 · PMC11985139 · PMID 40213332

Europe PMC DOI

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0.0100

closest p · 0.2× alpha

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boldest claim

The sentences

highly significantP < 0.01actually significant

In the binding ability of water [cooking yield (CY) and water holding capacity (WHC)], CY of CSMMG were positively highly significant correlation with WHC, springiness, sulfhydryl (SH) and disulfide bonds ( P < 0.01), positively significant with lightness and beta fold ( P < 0.05), and negatively highly significant correlation with carbonyl content ( P < 0.01), and negatively significant with tackiness ( P < 0.05).

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showed a trendno p-value reported

On the whole, CY and WHC of CSMMG with the increase of inulin addition showed a trend of first increasing and then decreasing.

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