. 2020 Apr 30;40(3):426–443. doi: 10.5851/kosfa.2020.e23

Table 5. Texture profile analysis of fresh sausages formulated with different level of gelled emulsion (GE).

Samples	Hardness (N)	Springness (mm)	Cohesiveness	Gumminess (N)	Chewiness (N.mm)
C	3.34^a±0.21	4.41^ab±0.59	0.37^b±0.06	1.22^a±0.15	5.41^a±1.36
GE50	2.16^b±0.35	5.14^a±0.52	0.46^a±0.03	0.98^a±0.20	5.12^a±1.53
GE75	1.55^c±0.06	4.36^ab±0.14	0.40^ab±0.01	0.62^b±0.01	2.72^b±0.05
GE100	1.36^c±0.09	4.03^b±0.06	0.39^b±0.01	0.53^b±0.05	2.15^b±0.18

Data are presented as the mean values of replications±SD.

^a–c

Means with the different letter in the same column are significantly different (p<0.05).

C, fresh sausages formulated without GE; GE50, fresh sausages formulated with GE as 50% fat replacer; GE75, fresh sausages formulated with GE as 75% fat replacer; GE100, fresh sausages formulated with GE as 100% fat replacer.