. 2020 Aug 6;9(8):1066. doi: 10.3390/foods9081066

Table 4.

Texture parameters of dry fermented sausages.

	Hardness (g)	Springiness	Cohesiveness	Chewiness (g)
FC (%)
15	7579 ± 1611 ^a	0.488 ± 0.05 ^a	0.511 ± 0.03 ^b	1902 ± 489 ^a
25	5282 ± 1020 ^b	0.505 ± 0.05 ^b	0.525 ± 0.04 ^a	1407 ± 321 ^b
p	<0.001	<0.001	<0.001	<0.001
NC (mg/kg)
0	6271 ± 1707 ^a	0.489 ± 0.05 ^a	0.504 ± 0.04 ^c	1552 ± 438 ^b
75	6542 ± 1874 ^a	0.500 ± 0.05 ^a	0.519 ± 0.04 ^b	1694 ± 508 ^a
150	6462 ± 1712 ^a	0.500 ± 0.05 ^a	0.531 ± 0.03 ^a	1713 ± 480 ^a
p	0.377	0.079	<0.001	0.005
JC (µL/g)
0	6269 ± 1752 ^a	0.508 ± 0.05 ^a	0.523 ± 0.04 ^a	1654 ± 449 ^a
0.01	6502 ± 1570 ^a	0.492 ± 0.05 ^b	0.516 ± 0.03 ^a	1671 ± 467 ^a
0.05	6672 ± 211 ^a	0.492 ± 0.05 ^b	0.512 ± 0.04 ^a	1675 ± 562 ^a
0.10	6264 ± 1556 ^a	0.494 ± 0.04 ^b	0.521 ± 0.04 ^a	1612 ± 437 ^a
p	0.219	0.022	0.093	0.739
SD
0	4730 ± 915 ^c	0.444 ± 0.04 ^c	0.553 ± 0.04 ^a	1153 ± 202 ^c
75	6649 ± 1341 ^b	0.505 ± 0.03 ^b	0.521 ± 0.03 ^b	1741 ± 323 ^b
150	7518 ± 1641 ^a	0.516 ± 0.03 ^a	0.503 ± 0.03 ^c	1940 ± 416 ^a
225	6801 ± 1718 ^b	0.521 ± 0.03 ^a	0.496 ± 0.03 ^c	1777 ± 506 ^b
p	<0.001	<0.001	<0.001	<0.001

FC—fat content; NC—nitrite content; JC—JEO content; SD—storage day; Means ± Stdev with different letters ^(a–c) in the same column are significantly different (p < 0.05).