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.