Table 5. Texture analysis of pork patties supplemented with various liquids

Treatment Hardness (N) Adhesiveness (mJ) Cohesiveness Springiness (mm) Gumminess (g) Chewiness (mJ)
W 6.34±0.37b 0.17±0.10a 0.55±0.02b 2.55±0.11bc 356.00±27.14b 8.94±1.01c
OW 7.70±0.41a 0.14±0.09a 0.70±0.02a 3.05±0.07a 553.78±26.93a 16.54±0.97a
OWS 5.89±0.21c 0.17±0.05a 0.69±0.07a 2.89±0.43ab 418.00±57.92b 12.05±3.77b
NEM 5.24±0.32d 0.06±0.06a 0.54±0.26b 2.12±0.89c 285.50±136.91c 6.80±4.40cd
Pork patties supplemented with different liquids.
Table presents mean values±SD.
Values with different letters in the same column are significantly different (p<0.05).
W, water; OW, oil and water; OWS, oil (1% lecithin) and water (3.5% tween 80); NEM, nanoemulsion, oil (1% lecithin), and water (3.5% tween 80), which were processed using a high speed homogenizer and microfluidizer.