Table 4. Texture profile analysis of emulsion-type sausage added with basil and garlic powder

Traits	Treatment
	Control	B1G3	B2G2	B3G1
Hardness (kg)	4.62 ± 0.33a	4.12 ± 0.06b	3.07 ± 0.09c	3.09 ± 0.03c
Springiness	0.85 ± 0.01	0.87 ± 0.06	0.78 ± 0.07	0.88 ± 0.05
Cohesiveness	0.43 ± 0.13	0.45 ± 0.02	0.43 ± 0.07	0.42 ± 0.03
Gumminess (kg)	1.98 ± 0.46a	1.88 ± 0.12a	1.31 ± 0.16b	1.30 ± 0.10b
Chewiness (kg)	1.70 ± 0.40a	1.64 ± 0.21ab	1.03 ± 0.23c	1.16 ± 0.16bc

All values are mean ± SD.
Mean in the same row with different letters are significantly different (p<0.05).
Control: basil 0%, garlic 0%; B1G3: basil 1%, garlic 3%; B2G2: basil 2%, garlic 2%; B3G1: basil 3%, garlic 1%.