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.