Table 4. Texture characteristics of cooked Dubo-seon with different ratio for Dubo and chicken

Item	Dubo-seon				F-value
	Control1)	A	B	C
Hardness (g)	3,237.79 ± 144.28d	6,165.29 ± 688.33c	8,003.44 ± 353.07b	9,182.78 ± 438.66a	567.61***
Adhesiveness	—26.19 ± 3.88	—26.18 ± 7.19	—28.45 ± 7.48	—29.55 ± 8.13	0.91
Springiness	0.92 ± 0.02a	0.89 ± 0.01b	0.89 ± 0.02c	0.86 ± 0.02c	18.36***
Cohesiveness	0.53 ± 0.01a	0.51 ± 0.01ab	0.51 ± 0.01b	0.51 ± 0.03b	4.86**
Gumminess	1,710.12 ± 93.02d	3,160.00 ± 349.95c	4,046.38 ± 222.80b	4,667.23 ± 433.06a	290.37***
Chewiness	1,567.47 ± 88.12d	2,800.33 ± 312.47c	3,500.23 ± 222.11b	4,139.32 ± 408.24a	243.86***

Dubu-seon Control, A, B and C were divided by difference in content between Dubu and chicken.
Different superscripts (^a-d) in a row indicate significant differences at p<0.05 by Duncan’s multiple range test.
^** p<0.01, ^*** p<0.001.