. 2022 Jun 11;8(6):369. doi: 10.3390/gels8060369

Table 2.

pH, color, and texture parameters of emulsion gel-supplemented sausages.

Parameters		Sausage Groups ⁽¹⁾
Parameters		PF20	KEG10	KEG20	CD-KEG10	CD-KEG20	PF5
pH		6.08 ± 0.03 ^b	6.09 ± 0.02 ^b	6.14 ± 0.06 ^ab	6.12 ± 0.08 ^ab	6.18 ± 0.01 ^a	6.14 ± 0.02 ^ab
CIE	L*	82.05 ± 0.52 ^a	80.84 ± 0.11 ^b	79.56 ± 0.46 ^c	81.18 ± 0.36 ^b	79.07 ± 0.12 ^d	81.69 ± 0.32 ^a
	a*	2.29 ± 0.03 ^c	2.86 ± 0.02 ^ab	2.90 ± 0.05 ^a	2.76 ± 0.03 ^b	2.93 ± 0.19 ^a	2.21 ± 0.03 ^c
	b*	10.68 ± 0.09 ^b	11.13 ± 0.12 ^a	11.14 ± 0.16 ^a	10.74 ± 0.12 ^b	11.02 ± 0.09 ^a	11.21 ± 0.20 ^a
Hardness (g)		364.45 ± 4.68 ^bc	354.17 ± 15.31 ^c	334.50 ± 6.22 ^d	387.73 ± 8.55 ^a	369.05 ± 17.56 ^b	185.63 ± 6.65 ^e
Springiness		0.98 ± 0.00 ^a	0.97 ± 0.02 ^a	0.95 ± 0.01 ^b	0.97 ± 0.01 ^a	0.96 ± 0.01 ^ab	0.90 ± 0.02 ^c
Cohesiveness		0.43 ± 0.01 ^ab	0.44 ± 0.02 ^a	0.41 ± 0.01 ^b	0.43 ± 0.01 ^ab	0.43 ± 0.01 ^a	0.37 ± 0.02 ^c
Chewiness (g)		151.40 ± 2.02 ^b	148.89 ± 9.72 ^b	131.62 ± 4.71 ^c	161.72 ± 7.10 ^a	155.03 ± 8.18 ^ab	62.00 ± 4.59 ^d
Gumminess (g)		153.64 ± 1.15 ^a	154.46 ± 7.33 ^a	140.86 ± 4.04 ^b	159.77 ± 9.99 ^a	155.03 ± 6.90 ^a	75.28 ± 8.51 ^c

CIE, Commission Internationale de l’Eclairage. ⁽¹⁾ PF20, 20% pork fat; KEG10, 10% pork fat + 10% konjac-based emulsion gel; KEG20, 20% konjac-based emulsion gel; CD-KEG10, 10% pork fat + 10% cyclodextrin (CD)-supplemented konjac-based emulsion gel; CD-KEG20, 20% CD-supplemented konjac-based emulsion gel; PF5, 5% pork fat. Data are presented as mean ± standard deviation (n ≥ 3). For ^a–e in each row, different letters representing a significant difference (p < 0.05).