Table 5. Textural profile analysis of chicken sausages with various levels of salt

	Treatments
	TRT1	TRT2	TRT3	TRT4	TRT5
Hardness (gf)	6,354 ± 133^c	11,995 ± 2,850^b	13,224 ± 2,431^ab	12,350 ± 974^b	16,893 ± 2,577^a
Springiness (mm)	6.92 ± 0.40^a	7.03 ± 0.14^a	6.85 ± 0.26^a	7.02 ± 0.15^a	6.83 ± 0.28^a
Gumminess	65.0 ± 5.23^c	175 ± 64.6^b	202 ± 54.5^ab	188 ± 21.6^b	290 ± 74.4^a
Chewiness	443 ± 14.0^c	1,222 ± 429^b	1,375 ± 306^ab	1,312 ± 128^b	1,920 ± 402^a
Cohesiveness	10.2 ± 0.67^b	14.1 ± 2.21^a	14.9 ± 1.18^a	15.3 ± 0.08^a	16.8 ± 1.71^a

Mean with different superscripts in a same row are different (p < 0.05).
TRT1, Treatment 1 (0.3% salt); TRT2, Treatment 2 (0.8% salt); TRT3, Treatment 3 (1.3% salt); TRT4, Treatment 4 (1.8% salt); TRT5, Treatment 5 (2.3% salt).