Table 4. Variation in the values of textural properties of chicken breast sausage with different amounts and particle sizes of red ginseng marc powder as a functions of strain ratio and cross-head speed in TPA test

(a) Different amount
Test conditions¹⁾	Red ginseng marc sausage samples
Test conditions¹⁾	Control¹⁾	T1	T2
1.0 mm/s 20%
Hardness (N)	16.11±1.55^a	17.06±2.01^a	18.27±1.18^a
Adhesiveness (N.sec)	–0.67±0.46^a	–0.83±0.35^a	–0.66±0.45^a
Springiness	0.86±0.05^a	0.83±0.06^a	0.81±0.06^a
Cohesiveness	0.79±0.01^a	0.79±0.03^a	0.76±0.02^a
Chewiness (N)	9.48±1.68^a	10.84±2.01^a	11.36±1.19^a
2.0 mm/s 20%
Hardness (N)	16.20±2.02^b	15.51±1.01^b	19.85±0.50^a
Adhesiveness (N.sec)	–0.74±0.08^a	–0.14±0.08^b	–0.34±0.42^ab
Springiness	0.91±0.023^a	0.84±0.03^b	0.84±0.02^b
Cohesiveness	0.85±0.03^a	0.80±0.02^b	0.80±0.02^b
Chewiness (N)	10.97±1.54^a	10.53±0.27^a	12.81±1.34^a
5.0 mm/s 20%
Hardness (N)	15.20±2.83^b	17.90±1.57^b	23.42±2.15^a
Adhesiveness (N.sec)	–0.42±0.22^ab	–0.60±0.10^a	–0.17±0.18^b
Springiness	0.91±0.07^a	0.90±0.02^a	0.85±0.12^a
Cohesiveness	0.85±0.03^a	0.81±0.01^b	0.81±0.02^ab
Chewiness (N)	11.09±1.47^b	13.35±1.03^b	16.65±1.48^a
1.0 mm/s 30%
Hardness (N)	28.18±2.72^a	29.66±1.43^a	31.46±3.01^a
Adhesiveness (N.sec)	–0.25±0.13^a	–0.39±0.17^a	–1.01±0.66^a
Springiness	0.82±0.04^a	0.78±0.04^ab	0.75±0.04^b
Cohesiveness	0.74±0.04^a	0.68±0.01^b	0.68±0.03^b
Chewiness (N)	15.82±1.43^a	15.00±0.98^a	16.02±1.58^a
2.0 mm/s 30%
Hardness (N)	32.35±3.35^a	27.10±1.34^b	35.12±1.17^a
Adhesiveness (N.sec)	–0.47±0.32^ab	–0.22±0.16^b	–0.72±0.37^a
Springiness	0.85±0.05^a	0.78±0.03^a	0.80±0.04^a
Cohesiveness	0.74±0.04^a	0.71±0.03^b	0.68±0.01^b
Chewiness (N)	16.79±2.23^ab	15.33±1.21^b	18.52±0.53^a
5.0 mm/s 30%
Hardness (N)	31.66±2.16^b	31.36±3.01^b	35.66±1.71^a
Adhesiveness (N.sec)	–0.49±0.27^a	–0.23±0.09^a	–0.50±0.29^a
Springiness	0.84±0.08^a	0.83±0.04^a	0.82±0.04^a
Cohesiveness	0.77±0.04^a	0.69±0.02^b	0.67±0.02^b
Chewiness (N)	20.88±1.21^a	17.27±1.74^b	20.44±2.55^ab
(b) Different particle size
1.0 mm/s 20%
Hardness (N)	16.11±1.55^a	17.56±3.22^a	14.47±2.05^a
Adhesiveness (N.sec)	–0.67±0.46^a	–0.52±0.50^a	–0.91±0.39^a
Springiness	0.86±0.05^a	0.84±0.06^a	0.90±0.04^a
Cohesiveness	0.79±0.01^b	0.79±0.01^b	0.87±0.04^a
Chewiness (N)	9.48±1.68^a	11.70±1.97^a	11.29±0.49^a
2.0 mm/s 20%
Hardness (N)	16.20±2.02^a	17.32±0.22^a	13.19±2.22^a
Adhesiveness (N.sec)	–0.74±0.08^a	–0.75±0.01^a	–0.36±0.36^a
Springiness	0.91±0.03^a	0.87±0.01^a	0.90±0.05^a
Cohesiveness	0.85±0.03^a	0.85±0.04^a	0.87±0.02^a
Chewiness (N)	10.97±1.54^a	12.92±1.01^a	10.97±0.92^a
5.0 mm/s 20%
Hardness (N)	15.20±2.83^b	19.50±0.24^a	17.67±1.95^ab
Adhesiveness (N.sec)	–0.42±0.02^b	–0.68±0.02^a	–0.72±0.01^a
Springiness	0.91±0.06^a	0.87±0.04^a	0.91±0.04^a
Cohesiveness	0.85±0.03^a	0.83±0.01^a	0.88±0.03^a
Chewiness (N)	11.09±1.47^b	14.05±0.50^a	13.98±1.65^a
1.0 mm/s 30%
Hardness (N)	28.18±2.72^ab	33.22±3.07^a	26.79±3.49^b
Adhesiveness (N.sec)	–0.25±0.13^a	–1.25±0.07^a	–1.18±0.51^a
Springiness	0.82±0.04^a	0.84±0.01^a	0.83±0.03^a
Cohesiveness	0.74±0.04^a	0.74±0.03^a	0.78±0.03^a
Chewiness (N)	15.82±1.43^b	20.64±1.18^a	17.21±1.78^b
2.0 mm/s 30%
Hardness (N)	32.35±3.35^a	34.39±5.28^a	29.16±4.55^a
Adhesiveness (N.sec)	–0.47±0.32^a	–0.46±0.32^a	–0.42±0.40^a
Springiness	0.85±0.05^a	0.85±0.03^a	0.89±0.04^a
Cohesiveness	0.74±0.04^b	0.77±0.06^ab	0.84±0.03^a
Chewiness (N)	16.79±.2.23^a	22.39±3.76^a	21.88±3.93^a
5.0 mm/s 30%
Hardness (N)	31.66±2.16^a	34.95±3.11^a	31.21±3.56^a
Adhesiveness (N.sec)	–0.49±0.27^a	–0.49±0.34^a	–0.52±0.26^a
Springiness	0.84±0.07^a	0.91±0.07^a	0.89±0.05^a
Cohesiveness	0.77±0.03^a	0.79±0.05^a	0.84±0.05^a
Chewiness (N)	20.88±1.21^a	23.79±5.65^a	23.68±5.14^a

Data are presented as mean±SD.
Control, no red ginseng marc added; T1, red ginseng marc 1.5% (w/w); T2, red ginseng marc 3.0% (w/w); P1, red ginseng marc powder samples (300 μm≤particle size≤710 μm); P2, red ginseng marc powder samples (particle size≤300 μm).
Mean in the same row with different letters are significantly different (p<0.05).
TPA, texture profile analysis.