Correction to: Food Bioprocess Technol (2017) 10(10):1918–1930

https://doi.org/10.1007/s11947-017-1963-7

The original version of this article unfortunately has mistakes in Fig. 1.

Fig. 1
figure 1

Hardness and chewiness (a). Springiness, cohesiveness and resilience (b). Breaking force and penetration distance (c) of fish balls from four different groups. Means of the same parameter with different letters are significantly different (n = 3, P < 0.05)

Full size image

The values of the hardness of YF and GP + 0.4% were input wrongly when we applied software to generate the Fig. 1(a). Meanwhile, the letter above GP + 0.8% BML for penetration distance is ‘a’ instead of ‘c’ in Fig. 1(c). The text in the paper is correct.