Table 3. Protein solubility of chicken-breast sausage formulated with various levels of NaCl and bamboo salt

Traits	NaCl (%)				Bamboo salt (%)
	0.3	0.6	0.9	1.2	0.3	0.6	0.9	1.2
Total protein (μg/μL)	1,053.66 ± 0.49f	1,063.18 ± 0.49e	1,248.70 ± 0.49c	1,249.56 ± 0.49c	1,009.52 ± 0.99g	1,185.51 ± 0.49d	1,344.49 ± 0.49b	1,395.26 ± 0.86a
Myofibilla protein (μg/μL)	807.27 ± 0.49g	836.12 ± 0.86f	1,018.75 ± 0.86d	1,028.27 ± 0.86c	785.92 ± 1.32h	961.91 ± 0.99e	1,106.75 ± 0.86b	1,151.47 ± 0.99a
Sarcoplasmic protein (μg/ μL)	246.39 ± 0.50a	227.06 ± 0.50e	229.95 ± 0.49d	221.29 ± 0.49g	223.60 ± 0.39f	223.74 ± 0.45f	237.74 ± 0.45c	243.80 ± 0.49b

All values are mean ± SD.
Mean in the all treatment with different letters are significantly different (p < 0.05).