Table 6. Effects of textural attributes on reduced-salt frankfurters formulations with various types of seaweed.

Treatments1)	Hardness (kg)	Springiness	Cohesiveness	Gumminess (kg)	Chewiness (kg)
Control	0.64±0.06a	0.85±0.03	0.44±0.03	0.29±0.02a	0.25±0.02a
T1	0.46±0.04c	0.82±0.03	0.44±0.03	0.21±0.03c	0.17±0.03c
T2	0.35±0.04d	0.83±0.03	0.40±0.02	0.14±0.03d	0.12±0.03d
T3	0.37±0.05d	0.85±0.04	0.43±0.03	0.16±0.02d	0.13±0.02d
T4	0.49±0.07c	0.82±0.05	0.43±0.03	0.21±0.02c	0.16±0.03c
T5	0.58±0.05b	0.82±0.03	0.46±0.04	0.26±0.03b	0.22±0.03b

All values are mean±standard deviation of three replicates (n=9).

^a-dMeans within a column with different letters are significantly different (p<0.05).

¹⁾Control, frankfurter with 1.5% NaCl; T1, frankfurter with 1.0% NaCl; T2, frankfurter with 1.0% NaCl + 1.0% sea tangle; T3, frankfurter with 1.0% NaCl + 1.0% sea mustard; T4, frankfurter with 1.0% NaCl + 1.0% hijiki; T5, frankfurter with 1.0% NaCl + 1.0% glasswort.