Table 6 Texture profile analysis results of fried fish paste containing squeezed Aronia melanocarpa juice

	CFF1)	Control	2 AMJ	7 AMJ	12 AMJ
Strength (g/cm2)	925.93±55.57c2)	913.80±90.73c	935.01±72.48c	1,042.28±80.82b	1,188.62±76.99a
Hardness (g/cm2)	1,884.53±89.58b	1,871.56±72.83b	1,993.25±51.46ab	2,100.87±50.97ab	2,174.16±87.21a
Chewiness (g)	682.62±72.06b	710.17±55.53b	718.32±49.96b	813.96±37.41a	860.90±80.66a
Cohesiveness (%)	96.79±3.00NS3)	99.44±3.74	95.12±5.61	95.73±2.83	98.19±5.21

Each number in front of AMJ means the added amount % (w/w) of squeezed A. melanocarpa juice in fried fish paste. AMJ is the abbreviation of fried fish paste containing squeezed A. melanocarpa juice. CFF is the abbreviation of commercial fried fish paste.
Different letters (a-c) within a row of fried fish paste indicate significant difference (p<0.05), n=3.
NS, means not significant difference.