. 2021 Jun;59(2):185–193. doi: 10.17113/ftb.59.02.21.7062

Table 3. Proximate analysis, physicochemical properties, texture profile and CIE Lab* colour coordinates of the processed sausages with different mass fractions of guava epicarp flour extract (guava extract).

Parameter	Control	w(guava extract in sausage)/%
	Control	T₁	T₂	T₃
	0	25	50	75
	Proximate analysis
w(dry matter)/%	(31.6±0.3)^a	(31.1±0.1)^a	(32.1±1.2)^a	(31.4± 0.3)^a
w(protein)/%	(61.35±0.08)^a	(60.6±0.2)^a	(61.35±0.08)^a	(61.35±0.08)^a
w(fat)/%	(18.2±0.1)^a	(18.2± 0.1)^a	(18.2±0.1)^a	(18.2±0.1)^a
w(ash)/%	(7.8±0.3)^a	(8.3±0.3)^a	(7.8±0.4)^a	(7.8± 0.5)^a
E/(kJ/g)	(22.7±0.6)^a	(22.2±0.2)^a	(22.7±0.6)^a	(22.7±0.1)^a
	Physicochemical property
pH	(5.4±0.3)^a	(5.5±1.1)^a	(5.4±0.8)^a	(5.4±0.8)^a
WHC/%	(95.8±0.6)^a	(95.6±0.1)^a	(96.0±0.4)^a	(96.1±0.2)^a
a_w	(1.0±1.4)^a	(1.0±0.3)^a	(1.0±0.6)^a	(1.0±0.4)^a
ESI/%	(98.0±0.3)^a	(99.2±1.0)^a	(98.8±0.3)^a	(98.9±1.0)^a
	Texture profile
Hardness/N	(41.6±0.2)^a	(41.0± 0.2)^a	(41.8±0.8)^a	(40.6±0.1)^a
Cohesiveness	(-0.01±0.73)^a	(-0.01±0.91)^a	(-0.01±0.86)^a	(-0.01±0.26)^a
Elasticity/mm	(1.0±1.2)^a	(0.8±1.9)^b	(0.9±0.5)^b	(0.9±0.6)^a
Chewiness/(N/mm)	(22.3±0.1)^a	(23.1±0.08)^a	(22.9±0.4)^a	(22.4±0.2)^a
Adhesiveness/(N/mm)	(-0.4±0.6)^a	(-0.3±0.1)^a	(-0.3±0.2)^a	(-0.3±0.5)^a
Gumminess/N	(9.6±0.3)^a	(9.9±0.4)^a	(10.2±0.6)^b	(10.0±0.6)^b
	CIE Lab* colour coordinate
L*	(75.7±0.6)^a	(75.4±0.4)^a	(77.4±0.4)^b	(77.7±0.5)^b
a*	(3.8±0.2)^a	(4.5±0.2)^b	(4.09± }0.07)^b	(3.1±0.2)^a
b*	(10.01±0.2)^a	(10.3±0.09)^a	(10.7±0.3)^a	(10.7±0.3)^a
C*	(10.8±0.2)^a	(11.25±0.03)^b	(11.4±0.2)^b	(11.2±0.3)^b
h°	(69.0±1.2)^a	(66.38±1.09)^b	(69.0±0.8)^a	(73.9±0.6)^c
ΔE	-	(0.8±0.2)	(1.9±0.4)	(2.3±0.4)

WCH=water holding capacity, ESI=emulsion stability index

L*: 0=black and 100=white, a*: -60=green and +60=red, b*: -60=blue and +60=yellow, h=tone angle: 90°=yellow, 180°=green and 0°=red, C*=saturation index, distance from the coordinates at the origin to the determined colour point, ∆E=total difference of colour

The results are shown as mean value±S.D. (N=3)

Different letters in superscript in the same row indicate that there is a significant effect between the samples, p<0.05

Table 3. Proximate analysis, physicochemical properties, texture profile and CIE L*a*b* colour coordinates of the processed sausages with different mass fractions of guava epicarp flour extract (guava extract).

Table 3. Proximate analysis, physicochemical properties, texture profile and CIE Lab* colour coordinates of the processed sausages with different mass fractions of guava epicarp flour extract (guava extract).