Table 2. Texture properties of emulsion model sausages with red pepper seed powder

Traits	Addition levels of red pepper seed powder (%)
Traits	0 (control)	1	2	3	4
Hardness (N)	49.7±1.96^b	53.3±3.04^ab	55.2±4.70^b	56.0±2.06^ab	57.6±5.88^a
Springiness	0.93±0.01^b	0.94±0.02^ab	0.95±0.02^a	0.93±0.01^b	0.94±0.02^ab
Gumminess (N)	8.5±1.18^b	11.8±0.69^a	12.0±1.18^a	10.0±0.69^b	12.8±1.18^a
Chewiness (N)	7.9±1.08^b	11.2±0.59^a	11.4±1.08^a	9.4±0.78^b	12.1±1.08^a
Cohesiveness	0.17±0.02^b	0.22±0.02^a	0.22±0.01^a	0.18±0.01^b	0.22±0.01^a

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).