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Journal of Food Processing
Table of Contents
Journal of Food Processing
/
2016
/
Article
/
Tab 3
/
Research Article
Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages
Table 3
Correlation coefficients and significance test (
) of texture profile analysis parameters applied and nutritional properties of commercial rabbit sausages.
Nutritional properties
Textural properties
Hardness (N)
Adhesiveness (N s)
Springiness (mm)
Cohesiveness (ratio)
Gumminess (N)
Chewiness (N mm)
Moisture
−0.83
0.69
−0.83
−0.63
−0.71
−0.73
Protein
−0.82
0.70
−0.77
−0.57
−0.66
−0.67
Fat
0.75
−0.64
0.74
0.52
0.55
0.66
Ash
0.47
−0.18
0.12
0.26
0.34
0.25
CHO
†
0.64
−0.58
0.73
0.44
0.54
0.58
.
.
.
†
Carbohydrate.