Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Table 3

Texture profile analysis of sausages partially substituted with chicken and duck.

	Hardness (g)	Springiness	Cohesiveness	Chewiness (J)	Resilience
Control	35643 ± 4182	0.92 ± 0.04 ab	0.35 ± 0.04 ab	12302 ± 4000 a	0.15 ± 0.03 a
C05	30682 ± 2471 bcd	0.91 ± 0.04 ab	0.34 ± 0.04 abc	11713 ± 4785 ab	0.13 ± 0.02 abcd
C10	28990 ± 1621 cde	0.92 ± 0.06 ab	0.32 ± 0.04 bcd	9304 ± 3349 abcde	0.11 ± 0.02 ef
C20	26851 ± 1545 efg	0.94 ± 0.04 a	0.33 ± 0.04 abcd	11234 ± 5673 abc	0.11 ± 0.01 def
C30	20773 ± 1860 i	0.86 ± 0.13 b	0.29 ± 0.03 d	5106 ± 1103 f	0.10 ± 0.01 f
D05	28087 ± 2527 def	0.95 ± 0.06 ab	0.32 ± 0.04 abcd	8505 ± 1418 bcdef	0.12 ± 0.02 bcde
D10	25436 ± 2052 fgh	0.89 ± 0.08 ab	0.31 ± 0.03 cd	6979 ± 1241 cdef	0.10 ± 0.01 f
D20	24872 ± 2062 gh	0.90 ± 0.09 b	0.32 ± 0.03 bcd	7173 ± 976 ef	0.12 ± 0.01 cdef
D30	22650 ± 1678 hi	0.90 ± 0.08 b	0.35 ± 0.04 ab	7043 ± 1177 def	0.13 ± 0.01 abc

characters within a column for chicken or duck mean significant difference at by Tukey’s test.