Table 4. Comparison on texture properties of emulsion sausages with different levels of GP

Traits	Treatments1)
	Control	T1	T2	T3	T4
Hardness (kg)	1.04±0.10A	1.06±0.08A	1.05±0.08A	0.92±0.06B	0.86±0.04C
Springiness (mm)	18.41±1.24A	17.00±0.71B	17.72±0.30AB	17.61±0.29B	17.15±0.71B
Cohesiveness	1.42±0.55	1.26±0.72	1.25±0.78	1.59±0.68	1.54±0.64
Gumminess (kg)	1.47±0.53	1.36±0.79	1.35±0.86	1.49±0.62	1.33±0.56
Chewiness (kg*mm)	26.80±0.91	23.21±3.70	23.83±5.17	26.42±0.97	22.91±0.84