. 2018 Aug 31;38(4):768–779. doi: 10.5851/kosfa.2018.e15

Table 3. Textural properties of low-salt chicken sausages with WMP.

Variables	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
PC	73.93^ab	0.68^b	0.26^b	19.38^b	13.23^b
WMP 0	75.98^a	0.74^a	0.30^a	22.38^a	16.64^a
WMP 0.5	76.30^a	0.74^a	0.28^ab	21.23^ab	15.72^a
WMP 1.0	68.48^b	0.67^b	0.28^ab	19.34^b	13.04^b
SEM¹⁾	1.850	0.011	0.006	0.557	0.536

¹⁾ Standard error of the least square mean (n=12).

^a,b Different letters within the same column represent significant differences (p<0.05).

WMP, winter mushroom powder; PC, sausages manufactured with 3 g/kg sodium pyrophosphate; WMP 0, sausages manufactured without sodium pyrophosphate or WMP; WMP 0.5, sausages manufactured with 5 g/kg of WMP; WMP 1.0, sausages manufactured with 10 g/kg of WMP.