Table 2. Effect of clove extract (CE) on textural properties of Chinese-style sausages during refrigerated storage.

Items	Storage time	Treatment
		C	CE1	CE2	CE3	CE4
		Hardness (N)	Day 0	86.40±2.05dA	86.80±2.10aA	85.73±1.46aA	85.57±0.95aA	84.93±1.36aA
Day 7	91.43±1.20cA		85.93±1.43aB	85.67±0.97aB	84.47±1.58aB	84.13±1.43aB
Day 14	94.60±0.90bA		86.53±0.90aB	85.97±0.96aBC	85.37±1.06aBC	84.47±0.95aC
Day 21	98.37±0.95aA		88.47±0.95aB	87.37±0.93aBC	86.83±1.52aBC	86.30±1.42aC
Springiness (cm)	Day 0	0.71±0.20	0.72±0.15	0.73±0.12	0.71±0.23	0.72±0.15
	Day 7	0.73±0.13	0.74±0.16	0.74±0.15	0.74±0.21	0.73±0.14
	Day 14	0.72±0.14	0.74±0.11	0.74±0.16	0.72±0.18	0.73±0.12
	Day 21	0.72±0.11	0.73±0.21	0.73±0.11	0.73±0.17	0.71±0.17
Cohesiveness (ratio)	Day 0	0.45±0.13	0.44±0.09	0.47±0.11	0.45±0.11	0.45±0.12
	Day 7	0.46±0.15	0.45±0.18	0.46±0.08	0.45±0.10	0.45±0.11
	Day 14	0.47±0.09	0.46±0.19	0.47±0.13	0.46±0.17	0.46±0.09
	Day 21	0.46±0.10	0.48±0.16	0.48±0.12	0.46±0.14	0.47±0.14
Gumminess (N)	Day 0	29.26±1.03dB	32.13±1.78bA	31.20±1.18bAB	32.52±1.33aA	31.40±1.11aAB
	Day 7	35.52±1.04cA	36.86±1.28aA	32.29±0.85bB	32.30±1.15aB	32.52±0.91aB
	Day 14	37.48±1.03bA	37.29±0.95aA	32.62±0.90bB	32.58±0.92aB	32.84±1.55aB
	Day 21	39.62±0.74aA	38.16±1.74aA	34.65±1.23aB	33.64±1.04aB	33.10±1.68aB
Chewiness (N×cm)	Day 0	22.38±1.19cA	21.34±1.13bA	20.97±0.42bA	21.44±0.90bA	21.71±0.98aA
	Day 7	23.77±0.77bcA	23.33±1.08aA	23.57±1.15aA	22.60±0.94abA	22.22±1.55aA
	Day 14	25.58±1.33bA	24.52±0.87aAB	22.91±0.97aB	23.41±1.51abB	22.59±0.97aB
	Day 21	30.51±1.27aA	24.67±0.78aB	23.60±0.86aB	23.66±0.98aB	23.71±0.98aB

C: Control; CE1: sausage treated with 0.25% clove extract; CE2: sausage treated with 0.5% clove extract; CE3: sausage treated with 1% clove extract; CE4: sausage treated with 2% clove extract.

Values are mean±SD (n=30).Values with a different letter (a-d) within a column of the same batch are significantly different (p<0.05). Values with a different letter (A-C) within a row of the same storage day are significantly different (p<0.05).