Table 5.
Effect of guava powder on the texture profile analysis of sheep meat nuggets
| Parameters | Control | Treatment I | Treatment II |
|---|---|---|---|
| Hardness (N/cm2) | 58.04±2.12 | 59.18±2.02 | 53.62±3.09 |
| Adhesiveness (Ns) | −0.07±0.03 | −0.05±0.03 | −0.04±0.01 |
| Springiness (cm) | 0.75±0.02a | 0.73±0.02a | 0.63±0.03b |
| Cohesiveness (ratio) | 0.29±0.01 | 0.29±0.01 | 0.31±0.01 |
| Gumminess (N/cm2) | 17.13±0.78 | 17.47±1.00 | 16.50±1.26 |
| Chewiness (N/cm) | 12.94±0.77 | 12.80±0.94 | 10.60±1.25 |
| Shear force (N/cm2) | 8.04±1.10a | 7.25±0.43a | 4.40±0.79b |
| Work of shear (Ns) | 4.69±0.57a | 4.04±0.15a | 2.39±0.38b |
Control = Sheep meat nuggets without guava powder. Treatment I = Sheep meat nuggets with 0.5% guava powder.
Treatment II = Sheep meat nuggets with 1.0% guava powder. Means bearing different superscripts in a row differ significantly (p<0.05); n = 9.