Table 3. Effects of the non-meat ingredients on textural properties of pork emulsions
Items | Non-meat ingredients (NMI) | p-value |
Control | Soy protein isolated (SPI) | Sodium caseinate (SC) | Porcine blood plasma (PBP) | SEM | Contrast |
0% | 0.5% | 1% | 2% | L2) | Q3) | 0.5% | 1% | 2% | L | Q | 0.5% | 1% | 2% | L | Q | NMI4)vs. | PBP vs. |
Treatments1) | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | SPI5) | SC6) |
Textural properties |
Hardness (kg) | 0.21±0.01 | 0.22 | 0.23 | 0.23 | 0.042 | 0.119 | 0.21 | 0.23 | 0.19 | 0.817 | 0.509 | 0.20 | 0.25 | 0.22 | 0.092 | 0.060 | 0.01 | 0.052 | 0.887 | 0.139 |
Cohesiveness (%) | 0.60±0.02 | 0.52 | 0.57 | 0.61 | 0.302 | 0.127 | 0.53 | 0.56 | 0.55 | 0.179 | 0.216 | 0.54 | 0.64 | 0.60 | 0.915 | 0.830 | 0.03 | 0.202 | 0.347 | 0.063 |
Springiness | 1.03±0.02 | 1.03 | 1.00 | 1.07 | 0.192 | 0.235 | 1.00 | 1.00 | 1.02 | 0.371 | 0.447 | 1.00 | 1.05 | 1.02 | 0.444 | 0.471 | 0.03 | 0.670 | 0.843 | 0.464 |
Gumminess | 0.12±0.01 | 0.12 | 0.13 | 0.14 | 0.011 | 0.027 | 0.11 | 0.13 | 0.11 | 0.503 | 0.623 | 0.11 | 0.16 | 0.13 | 0.069 | 0.075 | 0.01 | 0.357 | 0.861 | 0.027 |
Chewiness | 0.12±0.01 | 0.12 | 0.13 | 0.16 | 0.021 | 0.041 | 0.11 | 0.13 | 0.11 | 0.342 | 0.597 | 0.11 | 0.17 | 0.13 | 0.073 | 0.102 | 0.01 | 0.535 | 1.000 | 0.056 |
Adhesiveness (kg s) | 0.11±0.01 | 0.10 | 0.11 | 0.11 | 0.823 | 0.969 | 0.10 | 0.12 | 0.10 | 0.361 | 0.650 | 0.10 | 0.13 | 0.12 | 0.116 | 0.257 | 0.01 | 0.487 | 0.125 | 0.067 |
Data are Means±SEM of 9 and 5 replicates for the treatments 1 and 2–10, respectively.
A p-values for the linear (L) and quadratic (Q) regressions, respectively.
Treatment 1 vs. 2–10, 8–10 vs. 2–4 and 8–10 vs. 5–7, respectively.