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).