. 2019 Jul 5;56(10):4722–4731. doi: 10.1007/s13197-019-03922-3

Table 2.

Comparison of hardness, springiness and hedonic score of the pork ham sausage with the addition of WPF and the pork ham sausage with the addition of starch which is commercially sold

Samples	Hardness (g)	Springiness (%)	Hedonic score
6%*
WPF**	1348 ± 25^a	80 ± 2^a	8.84 ± 0.12^a
Starch***	1561 ± 38^b	82 ± 3^a	8.85 ± 0.11^a
8%*
WPF**	1169 ± 35^c	79 ± 2^a	8.47 ± 0.13^b
Starch***	1336 ± 31^d	80 ± 2^a	8.45 ± 0.10^b
10%*
WPF**	954 ± 25^e	78 ± 2^b	7.20 ± 0.14^c
Starch***	918 ± 10^f	67 ± 1^c	7.11 ± 0.13^c

The mean values in the different superscript letters (a–f) in the same row were significantly different (p < 0.05)

*Content in the pork ham sausage

**Pork ham sausage with the addition of WPF self-made in laboratory

***Pork ham sausage with the addition of starch commercially made by Shuanhui Enterprise Group Ltd., Henan, PRC and sold in the market