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.