. 2015 Nov 10;53(3):1679–1689. doi: 10.1007/s13197-015-2098-3

Table 3.

Texture Profile Analysis (TPA) parameters of probiotic sausage samples at the end of the ripening

Treatments	Hardness (N)	Springiness	Cohesivness	Chewiness (N)	Gumminess (N)
L3	35.275^d	0.271	0.653^b	6.238	23.039^d
L5	38.658^cd	0.286	0.787^a	8.695	30.419^ab
L8	42.235^bc	0.263	0.634^b	7.053	26.790^bdc
M3	46.494^b	0.249	0.642^b	7.438	29.853^abc
M5	38.428^cd	0.25	0.597^b	5.729	22.959^d
M8	44.981^b	0.295	0.573^b	7.6	25.771^dc
H3	52.550^a	0.27	0.623^b	8.833	32.739^a
H5	54.652^a	0.302	0.606^b	10.009	33.099^a
H8	45.638^b	0.305	0.565^b	7.871	25.803^dc

Values are mean of triplicates

^a-dAny two means in the same column having the same letters in the same section are not significantly different (p < 0.05) according to Duncan’s test