Table 1. Physicochemical properties of low-moisture meat analogs according to different freeze-dried garlic contents

Garlic content (%)	Air cell (EA)	Air cell area (%)	SME input (kJ/kg)	Water holding capacity (g/g)	Integrity index (%)	Nitrogen solubility index (%)
0	1,014.20±179.971)a3)	51.40±7.331)a	136.67±0.362)c	6.52±0.062)a	0.51±0.122)a	23.50±0.642)b
5	632.00±49.19b	50.09±4.58a	289.12±2.18b	5.92±0.18b	0.34±0.04ab	25.32±1.00b
10	407.00±40.72c	33.01±8.75b	321.12±0.91a	5.92±0.07c	0.20±0.06b	33.49±2.11a

All values are mean±SD (n=10).
All values are mean±SD (n=3).
Different superscript letters within a column indicate significant differences at p<0.05 by Tukey (HSD) test.