Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

Table 3

Sausage texture profile using different gelatin level addition.

Texture	Hardness (g force)	Cohesive	Elasticity (%)	Shear force (g force)
0%	^a	^a	^a	^b
1% SFG	^a	^a	^a	^a
2% SFG	^a	^a	^ab	^a
3% SFG	^ab	^a	^b	^a
2% BCG	^b	^b	^b	^a

SFG = snakehead fish skin gelatin; BCG = commercial gelatin sourced from bovine bone. ^{a, b, c}The () in the same column shows a significant difference ().