Table 6. Shear force and texture properties of sausages formulated with different amounts of the WCF powder

Traits	WCF powder (%)
	0	1	5	10
Shear force (g/cm2)	636.3±150.56a	571.5±43.19a	228.0±67.94b	184.0±32.33b
Hardness (g)	3,295.20±563.19a	2,425.20±117.33b	1,688.00±466.36b	852.90±85.67c
Adhesiveness	−14.90±7.58	−19.33±11.93	−26.93±9.67	−37.10±27.72
Springiness	0.82±0.00a	0.73±0.02b	0.63±0.40c	0.52±0.02d
Chewiness (kg)	1.87±288.53a	1.14±72.62b	0.61±164.31c	0.24±27.18d
Gumminess (kg)	2.28±339.42a	1.57±76.50b	0.97±259.41c	0.47±45.19d
Cohesiveness	0.69±0.04a	0.65±0.04a	0.58±0.02b	0.55±0.02b

Values are the mean±SD.
Means with different superscript letters in the same row are significantly different (p<0.05).
WCF, Wanggasi-Chunnyuncho fruit.