Table 2. The values of TBARS, color and textural properties of bologna-type sausage produced with different levels of pumpkin seed oil

	Control	PSO (5%)	PSO (15%)	PSO (30%)
TBARS (μmol MDA/ kg)	2.34±0.06^a	3.08±0.07^b	3.93±0.10^c	6.54±0.17^d
CIE L*	49.43±0.21^a	51.12±0.08^b	51.34±0.09^b	52.90±0.06^c
CIE a*	16.26±0.06^d	15.80±0.06^c	15.46±0.06^b	15.13±0.02^a
CIE b*	8.93±0.05^a	9.32±0.03^b	9.40±0.05^c	9.97±0.03^d
TPA
Hardness (N)	85.63±1.76^b	81.30±1.22^a	82.50±1.35^a	82.40±1.39^a
Cohesiveness	0.84±0.01^a	0.86±0.01b^c	0.85±0.01^b	0.86±0.01^c
Springiness (cm)	0.95±0.01^a	0.95±0.01^a	0.95±0.01^a	0.96±0.01^b
Adhesiveness	0.31±0.01^b	0.30±0.01^b	0.26±0.01^a	0.26±0.01^a
Chewiness (N)	68.75±1.54^b	66.00±1.16^a	66.66±1.07^ab	67.59±1.12^ab
Resilience	0.49±0.01^a	0.51±0.01^b	0.51±0.01^b	0.52±0.01^c

Means±SE in the same column, values in a row with the different superscript letters are significantly different (p<0.05).
TBARS, thiobarbituric acid reactive substances; PSO, pumpkin seed oil; TPA, texture profile analysis.