Table 4.
Instrumental texture means ± SD of Frankfurt and Spanish sausages.
| Frankfurt Sausage | ||||
| Parameters | FC | FR1 | FR2 | p-value |
| Hardness | 2788.3 ± 303.5 | 2659.5 ± 199.6 | 2706.1 ± 242.7 | 0.582 |
| Gumminess | 1474.2 ± 283.01 | 1639.8 ± 107.19 | 1546.9 ± 197.65 | 0.303 |
| Chewiness | 146.3 ± 16.17 | 148.8 ± 6.59 | 132.9 ± 13.88 | 0.055 |
| Adhesiveness | 0.52 ± 0.317 | 0.39 ± 0.228 | 0.34 ± 0.126 | 0.303 |
| Resilience | 0.31 ± 0.018 | 0.32 ± 0.019 | 0.31 ± 0.045 | 0.305 |
| Extensibility | 0.69 ± 0.076 | 0.59 ± 0.062 | 0.61 ± 0.087 | 0.052 |
| Cohesiveness | 0.63 ± 0.061 | 0.63 ± 0.048 | 0.58 ± 0.041 | 0.053 |
| Elasticity | 8.1 ± 1.11 | 8.5 ± 0.17 | 8.6 ± 0.15 | 0.331 |
| Spanish Sausages | ||||
| Parameters | SC | SR1 | SR2 | p-value |
| Hardness | 2129.3 ± 1322.89 a | 2157.2 ± 205.58 a | 1837.5 ± 249.49 b | 0.008 |
| Gumminess | 1213.0 ± 82.9 a | 1100.4 ± 127.2 a,b | 973.1 ± 166.1 b | 0.006 |
| Chewiness | 105.1 ± 9.63 a | 91.8 ± 10.10 a,b | 80.51 ± 14.56 b | 0.002 |
| Adhesiveness | 0.42 ± 0.45 | 0.70 ± 0.074 | 0.10 ± 0.08 | 0.239 |
| Resilience | 0.30 ± 0.033 | 0.27 ± 0.035 | 0.23 ± 0.044 | 0.056 |
| Extensibility | 0.98 ± 0.103 a | 0.97 ± 0.121 a | 1.47 ± 0.298 b | 0.000 |
| Cohesiveness | 0.57 ± 0.044 a | 0.51 ± 0.033 b | 0.48 ± 0.042 b | 0.001 |
| Elasticity | 8.6 ± 0.21 a | 8.24 ± 0.30 b | 8.52 ± 0.12 a,b | 0.013 |
F: Frankfurt sausage. S: Spanish sausage; C: control regular fat content; R1: fat reduced with inulin + β-glucan; R2: fat reduced with inulin + β-glucan + grape skin. a, b: Tukey’s test p < 0.05.