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.