Table 9. Textural p rofile analysis of chicken sausages with various level of salt and sodium tripolyphosphate (STPP)
Variables | Treatments |
TRT6 | TRT7 | TRT8 | TRT9 | TRT10 | TRT11 |
Hardness (gf) | 2,765 ± 880bc | 1,842 ± 369c | 2,642 ± 721bc | 3,792 ± 493b | 3,118 ± 467bc | 6,973 ± 1,812a |
Springiness (mm) | 4.55 ± 0.46c | 5.87 ± 0.80b | 5.75 ± 0.74b | 7.53 ± 0.15a | 7.56 ± 0.28a | 7.40 ± 0.11a |
Gumminess | 30.1 ± 15.8b | 14.9 ± 4.55b | 25.4 ± 12.9b | 32.2 ± 5.89b | 23.4 ± 5.25b | 81.6 ± 33.2a |
Chewiness | 133 ± 56.7b | 89.3 ± 36.8b | 139 ± 57.9b | 240 ± 43.6b | 187 ± 24.6b | 614 ± 246a |
Cohesiveness | 8.60 ± 1.00b | 7.90 ± 0.89b | 9.03 ± 1.90b | 8.42 ± 0.64b | 7.47 ± 0.68b | 11.7 ± 1.26a |
Mean with different superscripts in a same row are different (p < 0.05).
TRT6, Treatment 6 (0% salt, 0% STPP); TRT7, Treatment 7 (0% salt, 0.3% STPP); TRT8, Treatment 8 (0.8% salt, 0% STPP); TRT9, Treatment 9 (0.8% salt, 0.3% STPP); TRT10, Treatment 10 (1.8% salt, 0% STPP); TRT11, Treatment 11 (1.8% salt, 0.3% STPP).