Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

Table 5

Texture properties analysis of emulsified sausages with different concentrations of FWGE.

FWGE (%)	Hardness (g)	Resilience (%)	Springiness (%)	Cohesiveness	Chewiness
0	2098.1 ± 161.0^a	19.9 ± 2.7^a	73.4 ± 2.3^a	0.47 ± 0.03^a	706.0 ± 62.4^a
0.43	2514.5 ± 341.3^a	17.7 ± 5.6^a	74.2 ± 2.2^a	0.44 ± 0.08^ab	828.0 ± 237.8^a
1.07	2049.0 ± 259.5^a	14.1 ± 2.1^a	70.4 ± 0.9^a	0.38 ± 0.03^ab	550.9 ± 113.1^a
1.50	1606.8 ± 788.2^ab	12.4 ± 4.6^a	68.5 ± 1.5^a	0.34 ± 0.08^ab	358.5 ± 114.2^a
2.14	1478.7 ± 203.7^b	11.4 ± 1.4^a	55.4 ± 16.1^a	0.33 ± 0.04^b	300.5 ± 111.7^a

All values are presented as mean ± standard deviation of three replicates (n = 2). ^a,bMeans within a column with different superscript letters are significantly different ().