Table 3. pH and water holding capacity (WHC) of pork emulsion formulated with different forms of dietary fiber and ISP

Traits Types of binding agent
ISP (control) Wheat Oat Bamboo shoot
pH Uncooked 5.68 ± 0.04 5.65 ± 0.01 5.65 ± 0.01 5.65 ± 0.01
Cooked 5.81 ± 0.05 5.81 ± 0.03 5.79 ± 0.01 5.80 ± 0.02
WHC (%) Uncooked 13.49 ± 0.14b 15.78 ± 0.82a 16.05 ± 0.45a 15.98 ± 0.72a
Cooked 18.18 ± 0.54b 19.74 ± 0.72a 19.45 ± 0.41a 20.36 ± 0.61a
All values are mean ± SD.
Means in the same row with different letters are significantly different (p < 0.05).
ISP, isolated soy protein; WHC, water holding capacity.