Table 2. Effect of different plant powders on texture properties of chicken liver sausages
Traits | Control | Powder type |
GTL | LL | KC |
Hardness (kg) | 0.43± 0.01C | 0.49 ± 0.01B | 0.53 ± 0.01A | 0.48 ± 0.00B |
Springiness | 0.96 ± 0.03 | 0.94 ± 0.03 | 0.93 ± 0.05 | 0.97 ± 0.04 |
Cohesiveness | 0.50 ± 0.03 | 0.51 ± 0.01 | 0.51 ± 0.02 | 0.53 ± 0.04 |
Gumminess (kg) | 0.22 ± 0.01C | 0.25 ± 0.01B | 0.27 ± 0.01A | 0.25 ± 0.02AB |
Chewiness (kg) | 0.21 ± 0.02B | 0.24 ± 0.01A | 0.25 ± 0.02A | 0.24 ± 0.02A |
Means ± SD with different superscript in the same row differ significantly (p < 0.05).
Control, chicken liver sausages without plant powders; GTL, chicken liver sausages with 1% green tea leaf powder; LL, chicken liver sausages with 1% lotus leaf powder; KC, chicken liver sausages with 1% kimchi powder.