. 2022 Nov 19;11(22):3721. doi: 10.3390/foods11223721

Table 5.

Changes of Texture parameters of frankfurters during storage at 4 °C (n = 6).

	Group	Day 1	Day 7	Day 14	Day 21
Firmness	C	3086.81 ± 752.42 ^a	3171.03 ± 364.37 ^a	3068.52 ± 210.17 ^a	3615.85 ± 273.00 ^a
(g)	VC	2733.77 ± 291.16 ^a	2245.53 ± 759.71 ^b	2188.06 ± 837.95 ^c	3046.26 ± 133.80 ^bc
	T1	2955.75 ± 396.19 ^a	2847.49 ± 304.29 ^b	2767.90 ± 176.49 ^ab	3148.80 ± 306.33 ^b
	T2	2724.59 ± 325.10 ^a	2653.89 ± 317.15 ^b	2953.38 ± 202.19 ^ab	2753.21 ± 266.29 ^cd
	T3	2666.20 ± 252.41 ^a	2507.66 ± 250.34 ^ab	2268.10 ± 233.90 ^c	2662.89 ± 332.35 ^d
	T4	2855.44 ± 416.03 ^a	3112.30 ± 480.21 ^a	2497.07 ± 260.61 ^bc	3034.64 ± 307.55 ^bc
Springiness	C	0.88 ± 0.01 ^a	0.89 ± 0.03 ^a	0.88 ± 0.01 ^a	0.91 ± 0.01 ^a
	VC	0.89 ± 0.03 ^a	0.83 ± 0.22 ^a	0.79 ± 0.26 ^a	0.89 ± 0.03 ^ab
	T1	0.86 ± 0.03 ^a	0.90 ± 0.01 ^a	0.89 ± 0.03 ^a	0.92 ± 0.01 ^a
	T2	0.86 ± 0.03 ^a	0.87 ± 0.02 ^a	0.88 ± 0.04 ^a	0.88 ± 0.04 ^ab
	T3	0.84 ± 0.05 ^a	0.88 ± 0.01 ^a	0.86 ± 0.05 ^a	0.85 ± 0.05 ^b
	T4	0.85 ± 0.05 ^a	0.87 ± 0.03 ^a	0.86 ± 0.04 ^a	0.87 ± 0.02 ^ab
Chewiness	C	2130.12 ± 499.71 ^a	2232.20 ± 278.93 ^a	2134.01 ± 154.73 ^a	2602.14 ± 142.18 ^a
	VC	1939.95 ± 195.54 ^a	1637.58 ± 691.84 ^a	1561.43 ± 714.85 ^c	2186.00 ± 72.06 ^bc
	T1	2031.69 ± 411.11 ^a	2048.52 ± 230.96 ^abc	1969.25 ± 118.72 ^abc	2291.84 ± 234.07 ^b
	T2	1832.71 ± 241.25 ^a	1825.69 ± 209.69 ^abc	2038.95 ± 214.90 ^ab	1927.50 ± 245.28 ^cd
	T3	1754.68 ± 245.52 ^a	1723.23 ± 178.87 ^bc	1573.09 ± 176.98 ^c	1777.64 ± 330.80 ^d
	T4	1903.15 ± 319.74 ^a	2153.83 ± 398.91 ^ab	1695.26 ± 238.97 ^bc	2041.23 ± 240.69 ^bcd

Note: Results were expressed as mean ± standard deviation, different superscript letters in each column represent significant differences (p < 0.05) in samples. Treatments: C: control, without antioxidant; VC: 0.025% sodium D-isoascorbate; T1 T2, T3, and T4: contained 0.06%, 0.12%, 0.18%, and 0.24% flavonoid extracts from C. paliurus, respectively.