*2.4. Statistical Analysis*

All statistical analysis was performed using SPSS v. 23 package (IBM SPSS, Chicago, Illinois, USA). The e ffect of inclusion of oleogel at two levels (25 and 50%) was evaluated employing a mixed-model analysis of variance (ANOVA), where these traits were set as dependent variables, oleogel concentration (0, 25, and 50%) as a fixed e ffect, and a replicate as a random e ffect. The pairwise di fferences between least-square means were evaluated by Duncan's test. Correlations among traits were determined by Pearson's linear correlation coe fficient.

The XLSTAT-Sensory version 2018 software was used to analyze all the sensory data. To analyze di fferences in the sensorial parameters evaluated by the panelist preference ranking test, the Friedman rank sum test was performed [32], using a significance level of 95% to determine whether the panelists were able to discriminate among samples. The least significant di fference was used to determine whether significant di fferences (*p* < 0.05) existed among sausages.

Overall acceptability data from the evaluation was analyzed by means of a linear mixed model. A sample was specified as a fixed e ffect while a panelist was specified as a random e ffect. A significance level of 95% was considered in the analysis and Tukey´s test was used to separate means.
