. 2019 Aug 1;56(11):4946–4955. doi: 10.1007/s13197-019-03965-6

Table 2.

Changes in texture profile analysis in added CS extract of cooked pork sausage during storage time at 4 °C

Parameters/treatments¹	Storage time (days)
Parameters/treatments¹	1	15	30
Hardness (N)
C	7.54 ± 0.71^A	7.35 ± 0.75^A	7.22 ± 0.75^A
T1	6.94 ± 0.91^AB	6.79 ± 0.75^AB	6.86 ± 1.01^AB
T2	6.58 ± 0.65^B	6.50 ± 0.50^B	6.55 ± 0.51^B
T3	6.69 ± 0.59^B	6.59 ± 0.58^B	6.70 ± 0.51^B
Cohesiveness (–)
C	0.47 ± 0.04	0.49 ± 0.04^B	0.45 ± 0.03^B
T1	0.49 ± 0.02	0.50 ± 0.03^B	0.49 ± 0.04^A
T2	0.47 ± 0.03^b	0.51 ± 0.02^ABa	0.51 ± 0.05^Aa
T3	0.46 ± 0.11^b	0.52 ± 0.03^Aa	0.49 ± 0.02^Aab
Springiness (mm)
C	17.92 ± 6.76^A	15.96 ± 6.84	16.89 ± 6.27^A
T1	15.85 ± 6.51^AB	14.02 ± 6.17	15.55 ± 6.81^AB
T2	15.62 ± 6.77^AB	13.88 ± 5.33	13.45 ± 5.43^AB
T3	13.50 ± 5.08^B	12.71 ± 5.40	12.27 ± 4.48^B
Gumminess (N)
C	3.05 ± 0.36^B	2.93 ± 0.35^C	3.17 ± 0.36^B
T1	3.63 ± 0.45^A	3.64 ± 0.32^A	3.52 ± 0.33^A
T2	3.57 ± 0.34^Aa	3.24 ± 0.34^Bb	3.54 ± 0.60^Aa
T3	3.17 ± 0.39^B	3.20 ± 0.32^B	3.29 ± 0.30^AB
Chewiness (N * mm)
C	55.23 ± 23.53	46.51 ± 20.18	54.37 ± 24.54^A
T1	55.94 ± 18.96	50.46 ± 20.76	54.55 ± 23.65^A
T2	55.46 ± 23.81	45.99 ± 22.43	45.81 ± 14.12^AB
T3	42.51 ± 15.87	40.26 ± 15.98	39.99 ± 13.53^B

Data are mean ± standard deviation. n = 3

^A,BMeans with different superscript capital letters in a column within each treatment differ significantly (P < 0.05)

^a,bMeans with different superscript small letters in a row within at storage time differ significantly (P < 0.05). Without capital letters or small letters means no significant difference in the column or row (P > 0.05)

¹Control: no added, T1: sausage batter added with 0.007% sodium nitrite, T2: sausage batter added with 0.004% sodium nitrite and 0.05% CS extract, and T3: sausage batter added with 0.1% CS extract