Table 4. Textural properties of pork sausages as affected by different particle sizes
Treatment1) | Texture profile analysis |
| Hardness (gf) | Springiness (mm) | Gumminess | Chewiness | Cohesiveness |
Control | Mean | 3,144a | 4.43a | 25.23a | 117.8a | 0.0073b |
SD | 49 | 0.76 | 0.53 | 18.7 | 0.001 |
Ref | Mean | 3,365a | 4.40a | 30.45a | 131.3a | 0.009ab |
SD | 75 | 0.52 | 8.31 | 17.08 | 0.002 |
T1 | Mean | 3,612a | 4.46a | 29.41a | 131.8a | 0.0082ab |
SD | 213 | 0.55 | 2.1 | 22.2 | 0.0008 |
T2 | Mean | 3,399a | 4.13a | 35.08a | 143.3a | 0.0103a |
SD | 474 | 0.55 | 6.74 | 21.5 | 0.0009 |
T3 | Mean | 3,372a | 4.96a | 28.58a | 140.4a | 0.0084ab |
SD | 281 | 1.15 | 5.58 | 34.1 | 0.0008 |
Treatments: CTL (no nitrite), Ref (nitrite 150 ppm; BHT 100 ppm), T1 (celery powder 265 μm), T2 (celery powder 68 μm), T3 (celery powder 7 μm).
Means with the same letter in the same column are not different (p>0.05).