. 2015 Jul 29;52(12):7994–8003. doi: 10.1007/s13197-015-1952-7

Table 3.

Changes in texture profile of garlic’s (Allium sativum) aqueous extract incorporated sausages from Pangasius surimi during refrigerated storage^#

	Treatments*	Day 1	Day 4	Day 8	Day 12	Day 16	Day 20
HRD (gf)#	CON	812.9 ± 20.2^Aa	786.0 ± 37.9^Aa	735.8 ± 30.9^Aa	672.2 ± 50.7^Aab	538.9 ± 23.7^Abc	441.8 ± 22.2^Ac
	PSgl-0.5	834.5 ± 42.5^Aa	800.7 ± 35.7^Aab	759.7 ± 34.3^Abc	733.9 ± 30.5^Acd	693.7 ± 24.6^Cd	691.1 ± 27.1^Bd
	PSgl-1.0	920.0 ± 17.1^Ba	786.9 ± 29.3^Ab	759.1 ± 24.6^Ab	739.9 ± 45.8^Abc	653.64 ± 17.9^Bcd	580.8 ± 35.0^Cd
	PSgl-1.5	775.9 ± 13.1^Cb	842.2 ± 25.06^Aa	774.5 ± 63.6^Aab	718.6 ± 38.6^Ab	690.2 ± 18.2^Cbc	626.7 ± 23.4^Cc
	PSgl-2.0	855.1 ± 24.1^ABa	826.0 ± 29.3^Aab	781.9 ± 37.3^Abc	744.9 ± 40.5^Ac	717.4 ± 49.3^Dc	771.1 ± 45.4^Dc
ADH (gf)#	CON	−16.4 ± 15.2^Aa	−26.8 ± 18.8^Aab	−26.6 ± 15.9^{A ab}	−33.5 ± 5.02^{A ab}	−35.8 ± 11.1^Aab	−44.2 ± 7.8^Ab
	PSgl-0.5	−15.3 ± 9.1^Aa	−35.9 ± 10.1^Aab	−34.0 ± 5.02^Aab	−32.0 ± 5.3^Aab	−40.1 ± 12.3^Ac	−50.0 ± 23.7^Ac
	PSgl-1.0	−21.3 ± 15.3^Aa	−35.6 ± 11.4^Aa	−24.8 ± 14.9^Aa	−34.0 ± 6.5^Aa	−43.7 ± 16.2^Aa	−37.2 ± 10.3^Aa
	PSgl-1.5	−34.5 ± 8.7^Aa	−40.8 ± 15.2^Aa	−28.5 ± 11.1^Aa	−32.0 ± 6.4^Aa	−43.3 ± 12.1^Aa	−45.0 ± 4.8^Aa
	PSgl-2.0	−34.2 ± 18.6^Aa	−26.4 ± 19.5^Aa	−37.4 ± 5.7^Aa	−37.7 ± 7.2^Aa	−22.4 ± 18.9^Aa	−48.2 ± 8.9^Aa
SPR (mm)#	CON	0.98 ± 0.03^Aa	0.97 ± 0.01^Aa	0.97 ± 0.01^Aa	0.97 ± 0.01^Aa	0.96 ± 0.02^Aa	0.93 ± 0.01^Aa
	PSgl-0.5	0.98 ± 0.01^Aa	0.96 ± 0.01^Aa	0.97 ± 0.01^Aa	0.97 ± 0.01^Aa	0.96 ± 0.01^Aa	0.96 ± 0.02^Aa
	PSgl-1.0	0.98 ± 0.02^Aa	0.98 ± 0.02^Aa	0.97 ± 0.02^Aa	0.97 ± 0.02^Aa	0.96 ± 0.01^Aa	0.97 ± 0.02^Aa
	PSgl-1.5	0.98 ± 0.01^Aa	0.97 ± 0.01^Aab	0.97 ± 0.01^Aab	0.97 ± 0.01 ^Aab	0.96 ± 0.01^{A ab}	0.96 ± 0.01^Ab
	PSgl-2.0	0.95 ± 0.02^Aa	0.98 ± 0.01^Aa	0.96 ± 0.01^Aa	0.97 ± 0.01^Aa	0.96 ± 0.01^Aa	0.95 ± 0.02^Aa
GUM (gf)#	CON	705.6 ± 66.7^Aa	652.0 ± 55.6 ^Aab	641.6 ± 54.0^{A abc}	593.71 ± 34.0 ^Aabc	527.05 ± 29.5^Abc	490.35 ± 37.4^Ac
	PSgl-0.5	735.6 ± 61.1^Aa	694.3 ± 48.2^ABab	661.1 ± 54.4^Aabc	642.74 ± 44.7^Aabc	618.89 ± 42.0^Bbc	591.19 ± 45.7^BCc
	PSgl-1.0	711.5 ± 84.2^Ab	810.7 ± 47.6^Aa	659.4 ± 51.1^Abc	584.36 ± 34.4^Ac	680.49 ± 41.0^ABbc	485.03 ± 42.4^BCd
	PSgl-1.5	696.8 ± 38.3^Aab	737.3 ± 35.1^ABa	675.4 ± 52.5^Aabc	609.52 ± 34.5^Abcd	579.53 ± 34.7^ABcd	541.69 ± 32.9^ABd
	PSgl-2.0	842.3 ± 62.7^Aa	805.2 ± 39.7^Bab	682.2 ± 40.5^Abc	660.70 ± 29.8^Abc	613.48 ± 39.9^Bc	658.22 ± 55.4^Cbc
COH (gf)#	CON	0.88 ± 0.03^Aa	0.86 ± 0.04^Aa	0.87 ± 0.04^Aa	0.83 ± 0.04^Aab	0.82 ± 0.04^Aab	0.78 ± 0.01^Ab
	PSgl-0.5	0.86 ± 0.03^Aa	0.89 ± 0.03^Aa	0.88 ± 0.03^Aa	0.87 ± 0.02^ABa	0.85 ± 0.04^ABa	0.87 ± 0.04^Ba
	PSgl-1.0	0.88 ± 0.04^Aab	0.89 ± 0.03^Aab	0.89 ± 0.03^Aa	0.89 ± 0.03^Ba	0.90 ± 0.03^Bab	0.83 ± 0.04^ABb
	PSgl-1.5	0.87 ± 0.04^Aab	0.87 ± 0.03^Aab	0.88 ± 0.03^Aa	0.89 ± 0.03^Ba	0.86 ± 0.03^ABab	0.80 ± 0.05^ABb
	PSgl-2.0	0.88 ± 0.02^Aa	0.87 ± 0.01^Aa	0.88 ± 0.03^Aa	0.87 ± 0.02^ABa	0.85 ± 0.03^ABa	0.85 ± 0.04^ABa

*CON = mince without garlic extract, PSgl-0.5, PSgl-1.0, PSgl-1.5 and PSgl-2.0 surimi gel with 0.5, 1.0, 1.5 and 2.0 % garlic extract respectively

# = mean ± SD