. 2020 Sep 1;40(5):722–733. doi: 10.5851/kosfa.2020.e47

Table 4. Textural profile properties of pork regular-fat sausages as affected by different drying methods and levels of grape tomato powder.

Parameters
	Hardness (N)	Springiness (mm)	Gumminess (kg/mm)	Chewiness (kg/mm)	Cohesiveness
Treatments
CTL	38.64^a	6.25^b	24.7^a	146^a	8.65^b
REF	25.71^e	5.85^c	22.6^ab	117^bc	8.12^c
F1	26.30^e	5.74^c	22.7^ab	117^c	8.27^c
F2	28.43^d	6.28^b	21.0^b	115^c	7.78^d
O1	30.27^c	6.37^b	23.8^a	125^b	8.17^c
O2	32.52^b	6.65^a	26.3^a	121^bc	9.78^a
Days
0	27.67^D	6.29^A	21.4^C	118^B	8.75^A
3	31.88^A	6.03^C	25.4^A	138^A	8.53^AB
7	29.93^C	6.12^BC	22.0^BC	118^B	8.32^B
14	30.58^BC	6.11^BC	23.3^ABC	122^B	8.38^B
21	30.63^BC	6.31^A	22.9^BC	122^B	8.42^AB
28	31.19^AB	6.27^AB	24.3^AB	123^B	8.38^B

^a–d

Mean with different superscripts in treatment are different (p<0.05).

^A–D

Mean with different superscripts in the storage time are different (p<0.05).

CTL, control; REF, reference (0.1% Ascorbic acid); F1, sausages mixed with 0.25% of freeze drying grape tomato powder (≤150 μm mesh) (F1GTPSs); F2, sausages mixed with 0.5% of freeze drying grape tomato powder (≤150 μm mesh) (F2GTPSs); O1, sausages mixed with 0.25% of oven dried grape tomato powder (≤150 μm mesh) at 100°C oven (O1GTPSs); O2, sausages mixed with 0.5% of oven dried grape tomato powder (≤150 μm mesh) at 100°C oven (O2GTPSs).