. 2021 Aug 5;59(5):2060–2070. doi: 10.1007/s13197-021-05220-3

Table 3.

TPA. Cooking Loss and emulsion stability parameters of meat emulsions prepared with different sources of hydrocolloids

%	Hydrocolloid Type¹
	Tfg		Dtfg		Starch
	2	4	2	4	2	4
Cooking Loss (CL)	2.02 ± 0.36^c	2.04 ± 0.54^c	2.04 ± 0.29^c	1.88 ± 0.06^c	6.99 ± 0.61^a	4.93 ± 0.44^b
Total Released Fluid (TFR)	4.68 ± 0.42^b	3.41 ± 0.4^bc	4.67 ± 0.16^b	1.30 ± 0.17^d	9.61 ± 0.38^a	8.03 ± 0.68^a
Water Release (WR)	3.09 ± 0.59^a	1.80 ± 0.1^c	1.93 ± 0.13^bc	1.10 ± 0.29^c	3.44 ± 0.16^a	3.02 ± 0.14^ab
Fat Release (FR)	1.58 ± 0.00^bc	1.61 ± 0.46^bc	2.74 ± 0.10^b	0.21 ± 0.06^c	6.18 ± 0.38^a	5.01 ± 1.09^a
Hardness (N)	26.13 ± 1.06^b	22.28 ± 3.68^b	14.82 ± 0.40^a	26.13 ± 2.02^b	41.66 ± 2.67^d	34.41 ± 3.46^c
Resilience	8.93 ± 0.01^a	7.50 ± 0.03^a	8.37 ± 0.01^a	6.07 ± 0.45^a	12.23 ± 0.02^b	7.74 ± 0.02^a
Cohesiveness	0.32 ± 0.01^b	0.30 ± 0.03^ab	0.31 ± 0.00^ab	0.27 ± 0.01^a	0.42 ± 0.02^c	0.33 ± 0.02^b
Springiness	72.65 ± 1.92^cd	60.45 ± 1.28^b	69.03 ± 1.84^bcd	49.99 ± 3.64^a	77.45 ± 6.79^d	65.28 ± 4.72^bc
Gumminess (N)	8.27 ± 0.38^ab	6.68 ± 0.66^a	4.62 ± 0.08^a	4.94 ± 3.16^a	18.88 ± 1.81^c	11.45 ± 3.17^b
Chewiness	6.01 ± 0.35^a	4.03 ± 0.36^a	3.19 ± 0.06^a	2.41 ± 1.45^a	19.59 ± 1.73^b	7.38 ± 1.54^a
TBARS (MDA/kg)	3.05 ± 0.07^a	3.37 ± 0.17^a	0.41 ± 0.06^b	0.47 ± 0.07^b	0.41 ± 0.02^b	0.40 ± 0.08^b

^a⁻^dMeans within a row for experimental treatments without a common letter differ (P ≤ 0.05)

¹ All values are mean ± standard deviation

²Samples: Tfg 2%:Trigonella Foenum-Graecum seed powder at percentage 2%; Tfg 4%: Trigonella Foenum-Graecum seed powder at percentage 4%; Dtfg 2%:Defatted Trigonella Foenum Graecum seed powder at percentage 2%; Dtfg 4%:Defatted Trigonella Foenum Graecum seed powder at percentage 4%; Starch 2%: Starch at percentage 2%