Table 4. Quality characteristics of optimized ACLP and control sausage.
| Characteristic | ACLP sausage | Control sausage1) | t-value |
|---|---|---|---|
| pH | 6.28±0.00 | 6.15±0.00 | 18.385** |
| Moisture content (%) | 60.66±1.52 | 62.26±0.15 | –1.805 |
| Hardness (g) | 3,512.71±191.03 | 2,842.35±237.64 | 3.808* |
| Adhesiveness (g×s) | -2.91±0.37 | -2.79±0.39 | –0.37 |
| Springiness (mm) | 8.58±0.21 | 8.54±0.24 | 0.175 |
| Chewiness (N×mm) | 2,486.10±147.57 | 2,314.81±137.35 | 1.472 |
| Gumminess (N) | 3,280.91±104.75 | 2,938.73±308.54 | 1.819 |
1) Sausage without ACLP
Values are the mean±SD.
*p<0.05
**p<0.01.
ACLP, Amaranth cauline leaf powder.