Table 5. Effect of Gleditsia sinensis Lam. extract on texture profile analysis of emulsion-type pork sausages during 4 wk at 10°C

Items	Treatments²	Storage (wk)					SEM¹

		0	1	2	3	4
Shear force (N/cm²)	C	8.99^Cd	9.59^Cc	11.14^Cb	10.82^Bb	17.50^Ea	0.815
	T1	9.08^Cc	9.03^Cc	10.75^Cb	9.22^Dc	18.76^Da	1.002
	T2	9.53^BCc	9.33^Cc	11.59^Bb	9.86^Cc	20.87^Ba	1.174
	T3	10.95^Ac	10.27^Bd	12.19^Ab	10.51^Bcd	19.67^Ca	0.947
	T4	11.40^Ac	10.67^Bd	12.12^Ab	10.88^Bd	21.56^Aa	1.110
	T5	10.05^Bc	11.88^Ab	12.29^Ab	12.53^Ab	21.76^Aa	1.107
	SEM¹	0.230	0.242	0.148	0.255	0.376
Hardness (N)	C	3.36^Aab	3.16^b	3.20^b	3.20^b	3.49^Aa	0.043
	T1	3.00^C	3.00	3.03	3.10	3.13^C	0.030
	T2	3.07^BC	3.00	3.13	3.13	2.87^D	0.045
	T3	3.26^ABa	3.07^c	3.20^ab	3.13^bc	3.20^BCab	0.023
	T4	3.07^BC	2.94	3.20	3.16	3.20^BC	0.042
	T5	3.13^BCab	3.07^b	3.20^ab	3.29^ab	3.00^ABa	0.038
	SEM¹	0.038	0.038	0.030	0.029	0.049
Brittleness (N)	C	2.26^BCc	2.94^b	3.20^ab	3.20^ab	3.49^Aa	0.119
	T1	1.79^Cb	3.00^a	3.03^a	3.10^a	3.13^Ba	0.139
	T2	2.22^BCb	3.00^a	3.13^a	3.07^a	2.87^Ca	0.102
	T3	2.25^BCb	3.07^a	3.16^a	3.13^a	3.16^Ba	0.097
	T4	3.07^A	2.90	3.20	3.16	3.20^B	0.045
	T5	2.54^ABb	3.07^ab	3.20^a	3.26^a	3.33^ABa	0.101
	SEM¹	0.113	0.046	0.031	0.030	0.050
Cohesiveness (%)	C	0.60	0.60	0.60	0.60^AB	0.61	0.008
	T1	0.61	0.58	0.59	0.56^B	0.58	0.007
	T2	0.62^a	0.57^b	0.60^ab	0.62^Aa	0.57^b	0.007
	T3	0.59	0.54	0.60	0.61^AB	0.58	0.010
	T4	0.61	0.56	0.60	0.63^A	0.58	0.009
	T5	0.59^ab	0.58^ab	0.55^b	0.58^ABab	0.61^a	0.008
	SEM¹	0.019	0.007	0.007	0.008	0.006
Springiness (mm)	C	1.02	1.03^A	1.00	1.00	1.04^A	0.006
	T1	1.00	1.00^B	1.00	1.00	1.00^B	0.001
	T2	1.00	1.00^B	1.00	1.02	1.00^B	0.004
	T3	1.01	1.00^B	1.01	1.02	1.00^B	0.004
	T4	1.00	1.00^B	0.99	1.03	1.00^B	0.007
	T5	1.02	1.02^AB	1.00	1.00	1.00^B	0.005
	SEM¹	0.004	0.004	0.002	0.007	0.004
Gumminess (N)	C	2.02^ab	1.86^b	1.92^b	1.96^ABb	2.15^Aa	0.033
	T1	1.82	1.76	1.76	1.76^B	1.79^C	0.022
	T2	1.89^ab	1.69^bc	1.89^ab	1.96^ABa	1.63^Dc	0.042
	T3	1.96	1.66	1.96	1.92^AB	1.86^BC	0.044
	T4	1.89^ab	1.66^b	1.96^a	2.02^Aa	1.86^BCab	0.042
	T5	1.86	1.79	1.76	1.92^AB	2.02^AB	0.042
	SEM¹	0.037	0.029	0.031	0.030	0.043
Chewiness (N*mm)	C	2.09^ab	1.96^ab	1.92^b	1.96^ABab	2.22^Aa	0.043
	T1	1.86	1.76	1.79	1.76^B	1.79^CD	0.026
	T2	1.92^a	1.73^ab	1.89^a	1.99^ABa	1.63^Db	0.046
	T3	1.99	1.66	1.96	1.99^AB	1.86^BC	0.050
	T4	1.89^ab	1.66^b	1.92^ab	2.09^Aa	1.89^BCab	0.050
	T5	1.89	1.82	1.76	1.92^AB	2.02^BB	0.045
	SEM¹	0.044	0.039	0.030	0.038	0.048
Adhesiveness (N s)	C	1.50	1.43^AB	1.53	1.53^AB	1.53^A	0.018
	T1	1.37	1.40^AB	1.47	1.40^BC	1.37^ABC	0.020
	T2	1.43^ab	1.24^Bc	1.56^a	1.37^Cbc	1.24^Cc	0.037
	T3	1.43^ab	1.47^Aab	1.60^a	1.40^BCb	1.33^BCb	0.030
	T4	1.40	1.40^AB	1.53	1.47^ABC	1.37^ABC	0.034
	T5	1.30^c	1.37^ABbc	1.53^ab	1.60^Aa	1.50^ABabc	0.037
	SEM¹	0.025	0.028	0.020	0.024	0.031