Table 3. The results of WBS and penetration of bologna-type sausage produced with different levels of pumpkin seed oil

	Results of WBS		Results of penetration
	Maximum shear force (N)	Work of shear (Ns)	Penetration hardness (N)	Work of penetration (Ns)	The resistance during the withdrawal of the probe (Ns)
Control	6.36±0.20^c	62.92±2.03^c	2.30±0.04^a	12.50±0.25^a	2.90±0.06^ab
PSO (5%)	5.66±0.13^b	55.15±1.24^b	2.40±0.05^b	12.64±0.20^a	2.94±0.11^ab
PSO (15%)	5.30±0.13^a	48.90±0.89^a	2.49±0.02^c	13.17±0.12^b	2.80±0.09^a
PSO (30%)	5.08±0.06^a	47.40±0.52^a	2.43±0.03^bc	13.01±0.15^b	3.00±0.12^b

Means±SE in the same column, values in a column with the different superscript letters are significantly different (p<0.05). WBS, Warner-Bratzler shear; PSO, pumpkin seed oil.