Table 2.
The extrusion force of tested materials with 1.54 and 2.16 mm nozzle sizes.
| Samples 3 | Extrusion Force (N) 1,2 | |
|---|---|---|
| Nozzle Size | ||
| 1.54 mm | 2.16 mm | |
| P control | 57.74 ± 1.86 a | 49.91 ± 1.98 a |
| PS | 73.47 ± 4.30 b | 83.64 ± 2.18 d |
| PF | 141.10 ± 9.43 e | 98.80 ± 2.13 e |
| PSF | 87.88 ± 3.63 c | 62.13 ± 2.85 b |
| 20CHK | 106.31 ± 3.06 d | 83.22 ± 2.50 d |
| 50CHK | 84.27 ± 0.85 b,c | 74.07 ± 0.54 c |
| Chicken | N/A | 67.73 ± 1.78 b |
1 Results are shown as means ± SD (n = 3). 2 According to Tukey’s pairwise comparison, different letters in each column show a significant difference (p < 0.05). 3 P control represents PPI paste; PS represents PPI Paste containing starch; PF represents PPI paste containing fat; PSF represents PPI paste containing both starch and fat; 20CHK represents 20% chicken added into PSF paste; 50CHK represents 50% chicken added into PSF past.