Table 4. Texture profile of sodium-substituted sausages prepared with cellulose or chitosan

	Treatments1)	Polymer
		Non-polymer	Cellulose	Chitosan	SEM
Hardness (kg)	C	0.24Ba	0.17Bc	0.20Bb	0.002
	T1	0.24Ba	0.19Ac	0.21Bb	0.004
	T2	0.26Aa	0.20Ac	0.23Ab	0.004
	SEM2)	0.003	0.002	0.003	0.004
Cohesiveness (%)	C	0.60A	0.60A	0.58	0.002
	T1	0.57B	0.57B	0.57	0.005
	T2	0.57Bb	0.59ABa	0.56b	0.004
	SEM	0.004	0.004	0.005	0.003
Springness (mm)	C	1.02	1.00	1.01	0.001
	T1	1.00	1.00	1.00	0.004
	T2	1.00	1.00	1.00	0.001
	SEM	0.001	0.001	0.004	0.001
Gumminess (kg)	C	0.14a	0.11Bc	0.12Bb	0.001
	T1	0.14a	0.11ABb	0.12Bb	0.003
	T2	0.15a	0.12Ac	0.13Ab	0.002
	SEM	0.002	0.002	0.002	0.002
Chewiness (kg,mm)	C	0.15a	0.11Bc	0.12Bb	0.001
	T1	0.14a	0.11ABb	0.12Bb	0.003
	T2	0.15a	0.12Ac	0.13Ab	0.002
	SEM	0.002	0.002	0.002	0.002
Adhesiveness (kgf)	C	0.13Aa	0.11b	0.11b	0.001
	T1	0.12Ba	0.11b	0.11b	0.002
	T2	0.14Aa	0.10c	0.12b	0.002
	SEM	0.002	0.001	0.001	0.002
Shear force (kg/cm2)	C	1.18Ba	0.96Bb	1.08Ba	0.024
	T1	1.24B	1.27A	1.19AB	0.019
	T2	1.46A	1.31A	1.33A	0.040
	SEM	0.028	0.031	0.037

Treatments: C1, sausages with 1.4% sodium chloride; T1, sausages with 0.84% sodium chloride and 0.56% potassium chloride; T2, sausages with 0.7% sodium chloride, 0.56% potassium chloride and 0.14% magnesium chloride.
Standard error of mean (n=16).
Figures with different letters within a same row differ significantly (p<0.05).
Figures with different letters within a same column differ significantly (p<0.05).