Table 4. Texture profile analysis of frankfurter-type sausages in added bovine heart surimi-like materials

	Treatment¹⁾				SEM²⁾
	C	T1	T2	T3	SEM²⁾
Hardness (kg)	0.29^B	0.30^B	0.34^A	0.35^A	0.00
Cohesiveness	0.54^B	0.60^A	0.58^AB	0.57^AB	0.01
Springiness	1.04^AB	1.08^A	1.05^AB	1.02^B	0.01
Gumminess	0.16^C	0.18^B	0.20^A	0.20^A	0.00
Chewiness	0.17^B	0.19^A	0.21^A	0.20^A	0.00
Adhesiveness	0.12^B	0.13^B	0.14^A	0.14^AB	0.00