. 2017 Sep;55(3):390–397. doi: 10.17113/ftb.55.03.17.5089

Table 3. Significant differences at p<0.05 of the physicochemical (colour and pH) and quality characteristics (structural and textural properties, emulsion stability and cooking loss) of pork sausages with different mass fractions of TSPP (N=3).

w(P₂O₅)/%	0.17	0.11	0.06	0.03	0.01	0
Structural properties
LVR/Pa	(6.60±0.86)^d	(6.18±0.40)^d	(8.41±0.58)^d	(14.8±1.6)^c	(23.6±3.0)^b	(34.9±4.7)^a
G*/10¹Pa	(288±45)^d	(254±51)^d	(296±32)^d	(410±57)^c	(514±22)^b	(733±40)^a
δ/°	(29.4±1.4)^a	(28.3±2.4)^ab	(28.60±0.92)^a	(26.11±0.98)^b	(22.91±0.24)^c	(13.26±0.35)^d
Stability
TEF/%	(6.6±1.2)^bcd	(7.4±2.2)^bc	(7.8±1.5)^ab	(5.4±1.7)^cd	(5.1±1.8)^d	(9.9±2.0)^a
CL/%	(0.65±0.40)^b	(0.71±0.27)^b	(1.06±0.24)^b	(0.51±0.30)^b	(1.18±0.30)^b	(6.33±0.72)^a
Physicochemical properties
L*	(76.11±0.53)^b	(75.86±0.33)^b	(76.15±0.24)^b	(75.37±0.33)^c	(75.87±0.31)^b	(76.66±0.43)^a
a*	(8.25±0.23)^a	(8.27±0.17)^a	(8.21±0.20)^a	(8.16±0.98)^a	(8.27±0.18)^a	(8.12±0.28)^a
b*	(12.47±0.26)^ab	(12.66±0.24)^a	(12.48±0.29)^ab	(12.57±0.14)^ab	(12.19±0.25)^c	(12.39±0.24)^bc
pH	(6.44±0.05)^a	(6.30±0.02)^b	(6.13±0.03)^c	(6.26±0.04)^b	(6.17±0.06)^c	(6.01±0.11)^d
Textural properties
Hardness/N	(7.8±0.9)^abc	(8.2±1.1)^ab	(8.6±1.0)^a	(7.2±1.2)^bc	(7.0±1.1)^c	(8.2±1.5)^a

LVR=linear viscoelastic region, G*=complex modulus, Eq. 1, δ=phase angle, TEF=total expressible fluid, Eq. 2, CL=cooking loss, Eq. 3, L*=lightness, a*=redness and b*=yellowness