Table 4. Texture profile analysis of pork emulsion formulated with different forms of dietary fiber and ISP
Traits | Types of binding agent |
ISP (control) | Wheat | Oat | Bamboo shoot |
Hardness (N) | 18.61 ± 1.03b | 23.60 ± 2.35a | 23.48 ± 1.50a | 23.63 ± 0.94a |
Springness | 0.92 ± 0.02 | 0.92 ± 0.02 | 0.90 ± 0.03 | 0.92 ± 0.01 |
Cohesiveness | 0.42 ± 0.04a | 0.34 ± 0.05b | 0.33 ± 0.01b | 0.32 ± 0.07b |
Gumminess (N) | 7.88 ± 0.40 | 7.88 ± 0.51 | 7.74 ± 0.56 | 7.50 ± 1.80 |
Chewiness (N) | 7.21 ± 0.44 | 7.24 ± 0.47 | 6.93 ± 0.53 | 6.90 ± 1.71 |
All values are mean ± SD.
Means in the same row with different letters are significantly different (p < 0.05).
ISP, isolated soy protein.