Research Article
Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages
Table 2
Textural properties of commercial rabbit sausages.
| Sampling day | Hardness (N) | Adhesiveness (N s) | Springiness (mm) | Cohesiveness (ratio) | Gumminess (N) | Chewiness (N mm) |
| Day 1 | 98.42 ± 0.87 | −4.17 ± 0.05 | 3.23 ± 0.12 | 0.13 ± 0.02 | 12.55 ± 1.39 | 40.59 ± 4.24 | Day 2 | 102.61 ± 0.84 | −2.13 ± 0.12 | 2.50 ± 0.08 | 0.13 ± 0.01 | 13.72 ± 0.53 | 34.30 ± 2.46 | Day 3 | 107.70 ± 0.59 | −6.17 ± 0.05 | 4.37 ± 0.05 | 0.18 ± 0.01 | 19.55 ± 0.65 | 85.38 ± 2.90 | Day 4 | 104.72 ± 0.95 | −5.70 ± 0.08 | 3.40 ± 0.08 | 0.18 ± 0.01 | 18.45 ± 1.56 | 62.75 ± 4.78 |
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Mean ± SD, . Values with different superscript letters within a column were statistically different () according to Duncan test.
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