Table 2. WHC and emulsion stability 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
WHC (%) 67.88 ± 0.74b 69.96 ± 1.35b 70.55 ± 1.90b 71.40 ± 0.43a 69.28 ± 1.28b 68.41 ± 0.25b 76.56 ± 0.41a 81.37 ± 1.30a
Emulsion stability (%) Water loss (%) 12.45 ± 0.87a 7.24 ± 0.56b 6.22 ± 0.50b 5.30 ± 0.29b 8.35 ± 0.62b 6.92 ± 0.15b 5.46 ± 0.29b 4.64 ± 0.34b
Fat loss (%) 0.47 ± 0.19a 0.26 ± 0.13ab 0.12 ± 0.12bcd 0.04 ± 0.03d 0.38 ± 0.10ab 0.20 ± 0.06bcd 0.11 ± 0.10cd 0.03 ± 0.02cd
All values are mean ± SD.
Mean in the all treatment with different letters are significantly different (p < 0.05).
WHC, water holding capacity.