## 3 Results
### Physicochemical Analysis
#### 3.1.3 Texture Profile Analysis  
Table 2 shows the mean values of the mortadella formulations (MTC, MTS1, MTS2, and MTS3) obtained during the TPA tests for hardness (N), cohesiveness (N), gumminess (N), chewiness (N), resilience, and adhesiveness (N \(\times\) mm).  
For the hardness values, similar trends to that of the control sample (MTC) were observed for the MTS1 and MTS2 samples, with progressive increases from day 1 to day 25, followed by decreases between days 25 and 30. It is important to note that despite following a similar pattern, MTS2 exhibited notably lower hardness values compared to those of MTS1 (Table 2) throughout the entire storage period (7-8 N for MTS1 and 4-5 N for MTS2) and were more similar to the control sample's hardness values. Highly significant differences (\(p<0.01\)) between the MTS1 sample and both the other two experimental formulations and the control sample were also observed over time. Similar trends to those observed in MTS1 and MTS2 were reported by [PERSON] et al. [52], who investigated the incorporation of 1% and 2% dried kimchi powder into breakfast sausage formulations, highlighting comparable textural behaviors during storage. In contrast, MTS3 displayed a fluctuating trend in hardness, characterized by an initial decrease, a subsequent increase, and a final decline.  
Table 2 shows significant differences in adhesiveness and elasticity values among the experimental samples and the control sample. Notably, MTS1 consistently exhibited higher adhesiveness and elasticity values across all the storage times, while MTS2 and MTS3 displayed similar values to those of the control sample (MTC) from day 1 to day 25. The only exception in the elasticity profile occurred on day 30, where the MTS3 formulation (0.36 mm) diverged from all the other samples. A similar trend was observed in terms of the statistical significance, with the MTS1 sample exhibiting significantly greater differences (\(p<0.01\)) compared to those of the other mortadella formulations (Table 2) until the time point T2. However, at T3, MTS3 became the sample that significantly deviated the most from the others.  
Regarding the chewiness parameter (Table 2), all the experimental samples (MTS1, MTS2, and MTS3) exhibited increasing trends from day 1 to day 15, followed by decreases at day 25 and further reductions at day 30, with values closely resembling those recorded at T0. The MTS1 sample consistently showed higher chewiness values, with significant differences (\(p<0.01\)) compared to the control sample (MTC) and no significant differences compared to the other two experimental samples except for MTS2 at time T0.  
Regarding cohesiveness, all three experimental samples exhibited fluctuating trends similar to the control sample's trend, consistently maintaining values below 1 N throughout the storage period, except for MTS3, which, at time T3, displayed the highest cohesiveness value, reaching 1.63 N.  
The gumminess parameter (Table 2) exhibited fluctuating trends across all three experimental samples (MTS1, MTS2, and MTS3) compared to the increasing trend of the control sample (MTC) during storage. The sample with the lowest values (approximately 1) was MTS3, while the highest values (approximately 3) were observed in MTS1.  
In summary, the results of the texture profile analysis revealed a greater difference between the MTS1 sample and the control formulation, with higher values observed during the storage period and few differences between the MTS2 and MTS3 experimental samples and the control sample for all the analyzed parameters. These findings indicate minimal or no adverse effects from the use of the oregano or common lambsquarter experimental powders in artisanal mortadella formulations compared to the formulation without the addition of plant powders (MTC).