Table 5. Texture profile analysis and proximate composition of reduced-salt, low-fat pork model sausages (LFMSs) formulated with different levels of faba bean protein isolate (FBPI) and microbial transglutaminase (MTG)

Parameters	Treatment¹⁾
Parameters	CTL	REF	MTG	FBPI	FBTG
Hardness	2,879±256^c	4,378±314^b	3,700±178^b	4,275±287^b	5,974±433^a
Springiness	4.95±0.24^a	6.04±0.10^a	7.19±1.00^a	5.96±1.48^a	8.29±0.38^a
Gumminess	26.7±4.84^a	42.3±7.90^a	31.4±3.86^a	41.7±10.4^a	50.1±7.60^a
Chewiness	143±35.4^c	239±27.2^ab	205±26.7^bc	240±7.63^ab	320±58.4^a
Cohesiveness	0.87±0.01^a	0.95±0.01^a	0.78±0.06^a	1.02±0.03^a	1.00±0.13^a
Moisture (%)	79.2±1.52^a	81.0±1.27^a	79.0±1.36^a	81.2±0.94^a	81.3±0.86^a
Fat (%)	2.38±0.48^a	2.59±0.35^a	2.40±0.72^a	2.19±0.53^a	2.10±0.22^a
Protein (%)	13.4±0.06^a	13.2±0.15^a	13.6±0.06^a	14.2±0.12^a	14.1±0.08^a

Treatments: CTL, LFMS with 1.0% salt; REF, LFMS with 1.5% salt; MTG, LFMS with 1.0% salt and 1.0% MTG; FBPI, LFMS with 1.0% salt and 1.5% FBPI; FBTG, LFMS with 1.0% salt, 1.5% FBPI, and 1.0% MTG.
Means having the same superscripts in the same row are not different (p>0.05).