. 2014 Jul 9;52(7):4333–4341. doi: 10.1007/s13197-014-1460-1

Table 3.

Emulsion stability (water, fat and total fluid release) (%) and processing loss (%) of Asian hot dog sausages

Sample	Water release	Fat release	Total fluid release	Processing loss
CN	0.10 ± 0.06^a	0.07 ± 0.02^a	0.16 ± 0.06^ab	12.96 ± 1.31^a
RC	0.004 ± 0.001^a	0.18 ± 0.10^a	0.19 ± 0.10^ab	11.35 ± 0.61^a
RA	0.04 ± 0.03^a	0.28 ± 0.03^a	0.32 ± 0.06^b	12.09 ± 1.20^a

For sample formulations see Table 1

Means ± Standard deviation. Different letters in the same column indicate significant differences (P < 0.05)