Table 5. Pearson correlation between the various technological parameters of chicken emulsion sausages in a model system

	Water	Protein	Fat	Ash	pH	Cooking yield	Water loss	Fat loss	TP	SP	MP	Hard-ness	Spring-iness	Gum-miness	Chewi-ness	Cohesi-veness
Water		0.95**	0.12	0.30	0.97**	0.91**	0.97**	0.23	0.35	0.21	0.96**	0.37	0.47	0.38	0.21	0.93**
Protein			0.64	0.12	0.99***	0.17	0.94**	0.58	0.28	0.26	0.20	0.85	0.39	0.44	0.33	0.25
Fat				0.85	0.71	0.44	0.36	0.68	0.19	0.19	0.23	0.94**	0.95**	0.37	0.39	0.28
Ash					0.82	0.26	0.62	0.35	0.79	0.69	0.19	0.76	0.91**	0.90**	0.35	0.36
pH						0.74	0.26	0.31	0.25	0.43	0.68	0.94**	0.05	0.36	0.40	0.34
Cooking yield							0.74	0.07	0.30	0.17	0.25	0.95**	0.85	1.00***	0.26	0.98**
Water loss								0.80	0.23	0.21	0.14	0.78	0.76	0.92**	0.88	0.22
Fat loss									0.74	0.16	0.21	0.29	0.94**	0.88	0.84	0.71
TP										0.20	0.56	0.83	0.99	0.77	0.94*	0.30
SP											0.90**	0.20	0.74	0.68	0.79	0.91**
MP												0.56	0.25	0.84	0.77	0.62
Hardness													0.94	0.09	0.35	0.38
Springiness														0.90	0.99*	0.38
Gumminess															0.75	0.15
Chewiness																0.86
Cohesiveness

p<0.05,
p<0.01,
p<0.001.
TP, total protein; SP, sarcoplasmic protein; MP, myofibrillar protein.