Table 4 Comparison on textural properties of frankfurter with combined pork meat (PM) and yellow-fin tuna (YFT) levels

Traits	Treatments (PM/YFT levels, %)
	Control(100/0)	T1(90/10)	T2(80/20)	T3(70/30)	T4(60/40)	T5(50/50)
Hardness (kg)	0.56±0.07A	0.54±0.05A	0.53±0.04A	0.52±0.07A	0.47±0.05B	0.41±0.04C
Springiness	0.93±0.02	0.92±0.03	0.93±0.03	0.93±0.02	0.93±0.03	0.91±0.05
Cohesiveness	0.62±0.06A	0.57±0.04B	0.56±0.06B	0.58±0.04B	0.58±0.04B	0.57±0.02B
Gumminess (kg)	0.35±0.07A	0.30±0.04BC	0.30±0.03BC	0.30±0.04BC	0.27±0.03C	0.24±0.03D
Chewiness (kg)	0.32±0.06A	0.28±0.04BC	0.28±0.03BC	0.28±0.04BC	0.26±0.03C	0.22±0.03D

All values are mean±SD of three replicates (n=9).
^A–D Means within a row with different letters are significantly different (p<0.05).