## 3 Results and Discussion
### Statistical Considerations on the Properties of PBBs  
In order to find the relationship between the analyzed parameters analyzed at the molecular level and the macroscopic properties of PBSs, principal component analysis (PCA) was performed. PCA analysis allows the identification of the variables that have the greatest impact on the characteristics of the final product, which facilitates the interpretation of the impact of the molecular properties of PBSs on the mechanical properties. Two main components were selected from the calculations, which allowed for 79.38% of  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Sample** & **T\({}_{1}\) (ms)** & **T\({}_{21}\) (ms)** & **T\({}_{22}\) (ms)** & \(\tau_{\rm D}\) (s) & \(\tau_{\rm U}\) (s)** \\ \hline \hline \multicolumn{6}{l}{Batters} \\ \hline PBB1/F & 128.3 \(\pm\) 0.5 \({}^{\rm d}\) & 32.4 \(\pm\) 1.3 \({}^{\rm b}\) & 83.1 \(\pm\) 4.7 \({}^{\rm b}\) & 5.02 \(\times\) 10\({}^{-9}\) & 1.38 \(\times\) 10\({}^{-8}\) \\ PBB2/F & 133.2 \(\pm\) 0.7 \({}^{\rm c}\) & 34.0 \(\pm\) 1.7 \({}^{\rm b}\) & 86.1 \(\pm\) 6.2 \({}^{\rm b}\) & 5.04 \(\times\) 10\({}^{-9}\) & 1.36 \(\times\) 10\({}^{-8}\) \\ PBB3/F & 130.7 \(\pm\) 0.6 \({}^{\rm d}\) & 38.0 \(\pm\) 2.5 \({}^{\rm a}\) & 78.3 \(\pm\) 5.4 \({}^{\rm bc}\) & 5.64 \(\times\) 10\({}^{-9}\) & 1.22 \(\times\) 10\({}^{-8}\) \\ PBB1/IS & 140.7 \(\pm\) 0.7 \({}^{\rm b}\) & 32.2 \(\pm\) 1.4 \({}^{\rm b}\) & 81.7 \(\pm\) 5.2 \({}^{\rm bc}\) & 5.89 \(\times\) 10\({}^{-9}\) & 1.30 \(\times\) 10\({}^{-8}\) \\ PBB2/IS & 147.3 \(\pm\) 0.7 \({}^{\rm a}\) & 37.2 \(\pm\) 2.3 \({}^{\rm a}\) & 75.8 \(\pm\) 5.6 \({}^{\rm c}\) & 6.86 \(\times\) 10\({}^{-9}\) & 1.38 \(\times\) 10\({}^{-8}\) \\ PBB3/IS & 140.6 \(\pm\) 0.6 \({}^{\rm b}\) & 30.7 \(\pm\) 1.0 \({}^{\rm c}\) & 95.1 \(\pm\) 6.2 \({}^{\rm a}\) & 4.68 \(\times\) 10\({}^{-9}\) & 1.55 \(\times\) 10\({}^{-8}\) \\ \hline \multicolumn{6}{l}{Sausages} \\ \hline PBS1/F & 104.1 \(\pm\) 0.6 \({}^{\rm d}\) & 30.7 \(\pm\) 1.4 \({}^{\rm b}  
the total variance of the analyzed variables to be explained. The first main component contains 50.00% of the information about the tested products represented by the variables, while the second main component contains 29.38% of the information. The relationships between the variables are shown in Figure 3A. Each vector represents one variable, and its size and direction describe the impact it has on the main components. The analysis showed that the T\({}_{1}\) relaxation time and the upper limit of the mean correlation time, measured by LF NMR, had the greatest influence on the tangent of the phase angle of the analyzed PBSs. However, the lower limit of the mean correlation time (\(\tau_{\text{D}}\)) and complex viscosity (have the greatest impact on the final texture parameters of PBSs. The higher the \(\tau_{\text{D}}\) and \(\eta^{\ast}\) values, the greater the tenderness and total work of shearing. T\({}_{2}\) relaxation times (both their short and long components) do not significantly affect the overall characteristics of the PBSs. Importantly, the analysis also confirms the different properties of PBS3, both with the addition of/F and/IS, which can be observed in Figure 3B. Importantly, the additive used in this composition of base proteins significantly differentiates the properties of the final product (the samples are located in the opposite quadrants of the graph). PBS1 and PBS2 are also differentiated by the type of additive, but no differences were found between them. Therefore, the uniqueness of the PBS3 variant was confirmed. Looking at all the results obtained, it can be clearly stated that PBS3/F is the most advantageous variant of the analyzed hot-dog-type sausage analogs.