Table 5. Texture profile analysis (TPA) parameters and cutting strength of frozen model sausages cooked by boiling and fan-frying after thawing

Cooking method	Source1)	TPA parameters					Cutting strength (N)
		Hardness (kN/m2)	Springiness	Gumminess (N)	Chewiness (N)	Cohesiveness
Boiling	PL	75.0±4.3c	0.4±0.0b	7.1±0.7a	3.0±0.6b	0.2±0.0a	11.6±1.5c
	DT	42.0±5.3e	0.3±0.0bc	2.6±0.5d	0.7±0.2c	0.2±0.1a	6.0±0.5e
	HN	70.5±6.0c	0.2±0.0c	4.3±0.5c	1.1±0.2c	0.2±0.0a	8.8±0.5d
	HS	58.8±3.1d	0.2±0.0c	3.9±0.2c	1.0±0.1c	0.2±0.0a	7.0±0.5e
Fan-frying	PL	101.9±9.2b	1.0±0.2a	7.6±1.0a	7.3±1.2a	0.2±0.0a	27.7±3.6ab
	DT	88.4±3.1bc	1.7±0.7a	4.3±0.5c	7.2±2.9a	0.1±0.0ab	35.2±4.1a
	HN	129.0±12.0a	1.5±0.3a	5.8±0.8b	8.5±1.9a	0.1±0.0ab	25.3±3.8b
	HS	80.7±11.7bc	1.3±0.7a	3.7±0.5c	5.0±3.1ab	0.1±0.0ab	33.4±2.7a

Mean values of 10–15 replicate measurements; values sharing the same lowercase letters within columns are not significantly different at p<0.05.
Model patties prepared using pork loin (PL), dry textured vegetable protein (DT), and high moisture meat analogues (HN & HS).