Table 4. Texture properties of chicken-breast sausage formulated with various levels of seawater or salt

Traits	NaCl (Con)	SW10	SW15	SW20
Hardness (N)	12.65±0.18^c	25.10±0.12^b	22.65±0.12^b	30.10±0.15^a
Springiness	0.86±0.03^b	0.90±0.03^ab	0.83±0.03^a	0.86±0.03^ab
Cohesiveness	0.32±0.02^ab	0.34±0.03^c	0.30±0.04^c	0.40±0.03^a
Gumminess (N)	4.99±0.02^c	8.65±0.11^b	6.87±0.02^b	12.12±0.03^a
Chewiness (N)	3.40±0.05^c	7.81±0.07^b	6.22±0.01^b	10.03±0.02^a

All values are means±SD.
Con, sausage with 1.2% NaCl and 20% iced water; SW10, sausage with 10% seawater and 10% iced water; SW15, sausage with 15% seawater and 5% iced water; SW20, sausages with 20% seawater.
Means in the same row with different letters are significantly different (p<0.05).