Table 1. Proximate composition of pork emulsion formulated with different forms of dietary fiber and ISP
Traits | Types of binding agent |
ISP (control) | Wheat | Oat | Bamboo shoot |
Moisture (%) | 49.18 ± 1.02b | 54.49 ± 2.22a | 53.69 ± 1.25ab | 53.5 ± 3.94ab |
Protein (%) | 14.82 ± 0.29a | 13.94 ± 0.27b | 12.89 ± 0.06b | 13.59 ± 0.12b |
Fat (%) | 21.99 ± 1.01 | 22.64 ± 0.58 | 19.70 ± 0.71 | 20.67 ± 2.62 |
Ash (%) | 3.44 ± 1.57 | 2.42 ± 0.11 | 2.25 ± 0.69 | 2.59 ± 0.33 |
All values are mean ± SD.
Means in the same row with different letters are significantly different (p < 0.05).
ISP, isolated soy protein.