Table 3. Texture of pork sausages prepared by addition of nitrite and A. hookeri1)
| Hardness (g) | Cohesiveness (%) | Chewiness (g) |
| N0+A02) | 1,145±164b | 95±1.4ns | 1,086±157cd |
| N50+A0 | 1,478±136a | 99±5.7 | 1,457±91a |
| N50+A0.5 | 1,338±87a | 95±9.3 | 1,278±163abc |
| N50+A1.0 | 1,325±75a | 101±7.3 | 1,343±155a |
| N100+A0 | 1,358±101a | 103±9.6 | 1,393±125a |
| N100+A0.5 | 1,025±79b | 103±3.6 | 1,057±75d |
| N100+A1.0 | 1,335±95a | 98±8.7 | 1,309±134ab |
| N150+A0 | 1,118±61b | 100±6.8 | 1,125±131bcd |
1)Sausages prepared with addition of sodium nitrite (0, 50, 100, and 150 ppm) and A. hookeri powder (0, 0.5, and 1.0%) were stored at 4℃ for 4 weeks and the textural profiles were measured on a texture analyzer.
2)Group abbreviations: N represents nitrites in ppm, and A represents A. hookeri in % added in the process of preparation of sausages.
a-dMeans sharing a common superscript letter(s) in the same column are not significantly different (p>0.05).
nsNot significant.