Table 3.

Texture parameters of sausages as affected by partial replacement of porcine fat with SBO in alternative forms at various oil substitution levels

Sample	SBO substitution level (%)	Texture parameters
		Hardness (N)	Cohesiveness	Chewiness (J)	Springiness (10−2 m)	Gumminess (N)
Control	–	0.252 ± 0.011 C	0.652 ± 0.056A	0.102 ± 0.009C	0.833 ± 0.015AB	0.150 ± 0.005B
NSBO	25	0.279 ± 0.009Ba	0.676 ± 0.036Aa	0.154 ± 0.004ABa	0.852 ± 0.013Aa	0.168 ± 0.002Aa
	35	0.274 ± 0.012Bb	0.683 ± 0.014Aa	0.130 ± 0.004ABb	0.843 ± 0.042 Aa	0.161 ± 0.005Ab
	45	0.262 ± 0.012Bc	0.675 ± 0.016Aa	0.102 ± 0.009ABc	0.842 ± 0.018Aa	0.146 ± 0.005Ac
FPI-preSBO	25	0.295 ± 0.009Aa	0.692 ± 0.02SAa	0.162 ± 0.002 Aa	0.847 ± 0.010Aa	0.167 ± 0.003Aa
	35	0.282 ± 0.009Ab	0.689 ± 0.039Aa	0.141 ± 0.002Ab	0.841 ± 0.015Aa	0.159 ± 0.004Ab
	45	0.269 ± 0.007Ac	0.683 ± 0.027Aa	0.115 ± 0.00SAc	0.843 ± 0.007Aa	0.148 ± 0.005Ac
Nc-preSBO	25	0.2851 ± 0.006 Da	0.682 ± 0.017Aa	0.149 ± 0.007BCa	0.861 ± 0.023Aa	0.163 ± 0.004Aa
	35	0.255 ± 0.006Db	0.686 ± 0.009Aa	0.125 ± 0.006BCb	0.857 ± 0.028Aa	0.154 ± 0.005Ab
	45	0.227 ± 0.011 Dc	0.679 ± 0.008Aa	0.093 ± 0.003BCc	0.849 ± 0.009Aa	0.148 ± 0.006Ac

Control, the sausages without SBO; NSBO, the sausages with SBO in its native form; FPI-preSBO, the sausages with FPI stabilized preSBO; Nc-preSBO, the sausages with Nc stabilized preSBO

Within one column, different capital letters indicate that the form of SBO caused a significant difference in means (P < 0.05), and different small letters indicate a significant effect of substitution level within one form of SBO (P < 0.05)