Table 2. Effects of addition of the non-meat ingredients on emulsion stability and physico-chemical characteristics of pork emulsions

Items	Non-meat ingredients (NMI)																SEM	p-value
	Control	Soy protein isolated (SPI)					Sodium caseinate (SC)					Porcine blood plasma (PBP)						Contrast
	0%	0.5%	1%	2%	L2)	Q3)	0.5%	1%	2%	L	Q	0.5%	1%	2%	L	Q		vs. NMI4)	PBP vs.
Treatments1)	1	2	3	4			5	6	7			8	9	10					SPI5)	SC6)
Emulsion stability
Total loss7) (%)	25.03±0.38	25.80	23.83	19.12	< 0.001	< 0.001	25.25	25.19	17.77	0.001	< 0.001	22.81	24.77	16.41	< 0.001	< 0.001	0.66	< 0.001	0.005	0.013
Percentage of moisture loss in the total loss (%)	93.50±0.09	93.26	93.85	93.20	0.124	0.236	93.17	93.70	93.02	0.511	0.802	92.69	93.04	92.60	0.006	0.004	0.16	0.004	< 0.001	< 0.001
Percentage of fat loss in the total loss (%)	6.50±0.09	6.74	6.14	6.80	0.124	0.236	6.83	6.30	6.98	0.511	0.802	7.31	6.96	7.40	0.006	0.004	0.16	0.004	< 0.001	< 0.001
Physico-chemical characteristics
pH	6.65±0.02	6.53	6.34	6.23	< 0.001	< 0.001	6.40	6.26	6.21	< 0.001	< 0.001	6.17	6.08	6.27	0.003	< 0.001	0.04	< 0.001	< 0.001	< 0.001
Shear force (kg)	2.12±0.04	2.52	1.86	2.09	0.344	0.518	2.92	2.12	2.12	0.691	0.130	2.85	2.25	2.21	0.929	0.069	0.07	< 0.001	< 0.001	0.351
CIE color
L*	75.81±0.13	74.98	74.50	75.63	0.369	0.001	75.14	74.77	76.15	0.447	0.004	75.48	75.41	76.49	0.247	0.065	0.22	0.006	< 0.001	0.016
a*	4.46±0.04	4.27	4.63	4.23	0.180	0.122	4.15	4.49	3.93	0.001	0.007	3.64	4.14	4.42	0.743	< 0.001	0.06	< 0.001	< 0.001	0.019
b*	10.86±0.06	10.97	11.45	11.62	< 0.001	< 0.001	11.49	11.11	11.05	0.353	0.101	12.36	11.43	10.89	0.742	< 0.001	0.10	< 0.001	0.013	< 0.001
W	43.22±0.26	42.07	40.15	40.77	0.005	< 0.001	40.67	41.42	42.99	0.749	0.022	38.40	41.12	43.82	0.986	< 0.001	0.45	< 0.001	0.755	0.122
C	11.74±0.06	11.77	12.35	12.37	0.002	0.005	12.22	11.99	11.73	0.867	0.099	12.89	12.16	11.75	0.774	< 0.001	0.10	< 0.001	0.216	0.001
h	67.69±0.17	68.73	67.98	69.98	< 0.001	0.002	70.13	67.97	70.41	0.005	0.018	73.57	70.07	67.89	0.707	< 0.001	0.29	< 0.001	< 0.001	< 0.001

Data are Means±SEM of 9 and 5 replicates for the treatments 1 and 2–10, respectively.
A p-values for the linear (L) and quadratic (Q) regressions, respectively.
Treatment 1 vs. 2–10, 8–10 vs. 2–4 and 8–10 vs. 5–7, respectively.
Percentage of moisture and fat losses in pork batter after heating.
W, whiteness (W = L − 3b); C, chroma; h, hue value.