Fig. 1. Changes in apparent viscosity of frankfurter meat batters containing sea tangle, sea mustard, hijiki, or glasswort of added stirred for 60 s. ( □ ) Control, frankfurter with 1.5% NaCl; ( ■ ) T1, frankfurter with 1.0% NaCl; ( △ ) T2, frankfurter with 1.0% NaCl + 1.0% sea tangle; ( ▲ ) T3, frankfurter with 1.0% NaCl + 1.0% sea mustard; ( ○ ) T4, frankfurter with 1.0% NaCl + 1.0% hijiki; ( ● ) T5, frankfurter with 1.0% NaCl + 1.0% glasswort.