. 2017 Feb 28;37(1):52–61. doi: 10.5851/kosfa.2017.37.1.52

Table 5. Effects of WSP and ISP on texture profile analysis (TPA) of breakfast sausages.

Parameters	Control¹⁾	T1	T2	T3	T4	T5
Hardness (N)	2.90±0.29^b	3.11±0.23^ab	3.13±0.35^ab	3.15±0.15^ab	3.22±0.07^a	3.20±0.13^a
Springiness	0.96±0.01^b	0.98±0.01^a	0.98±0.02^a	0.99±0.01^a	0.99±0.01^a	0.99±0.01^a
Cohesiveness	0.41±0.01^c	0.42±0.03^bc	0.43±0.02^abc	0.44±0.01^ab	0.45±0.01^ab	0.45±0.02^a
Gumminess (N)	1.19±0.15^b	1.32±0.16^ab	1.40±0.17^ab	1.39±0.09^a	1.44±0.05^a	1.42±0.08^a
Chewiness (N)	1.10±0.11^b	1.32±0.15^ab	1.37±0.19^a	1.37±0.09^a	1.42±0.05^a	1.40±0.08^a

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

^a-cMeans within a row with different letters are significantly different (p<0.05).

¹⁾Control, breakfast sausage formulated without ISP and WSP; T1, breakfast sausage formulated with 2.0% ISP; T2, breakfast sausage formulated with 1.5% ISP and 0.5% WSP; T3, breakfast sausage formulated with 1.0% ISP and 1.0% WSP; T4 breakfast sausage formulated with 0.5% ISP and 1.5% WSP; T5, breakfast sausage with 2.0% WSP.