Table 4. Texture profiles of blood sausages made with Korean traditional fermented food

	Control1)	T1	T2	T3	T4	T5
Hardness (kg)	2.21±0.45a	2.03±0.28ab	2.16±0.34a	1.85±0.18b	2.03±0.30ab	1.91±0.22b
Springiness	0.47±0.08	0.43±0.12	0.40±0.09	0.40±0.08	0.42±0.09	0.41±0.09
Cohesiveness	0.28±0.03	0.26±0.03	0.27±0.03	0.28±0.02	0.27±0.03	0.27±0.02
Gumminess (kg)	0.62±0.11a	0.53±0.01b	0.57±0.11ab	0.51±0.05b	0.54±0.12ab	0.51±0.07b
Chewiness (kg)	0.30±0.11a	0.24±0.12ab	0.24±0.08ab	0.21±0.04b	0.23±0.09ab	0.21±0.07b

Control: Salt, T1: Doenjang, T2: Gochujang, T3: Cheonggukjang, T4: Magjang, T5: Kimchi.
Different letters within a row are significantly different (p<0.05).