Table 3. Effect of proximate composition and salinity on reduced-salt frankfurters formulations with various types of seaweed.
| Treatments1) | Moisture content (%) | Protein content (%) | Fat content (%) | Ash content (%) | Salinity (%) |
|---|---|---|---|---|---|
| Control | 61.51±0.37a | 14.07±0.93 | 23.28±0.14d | 1.52±0.12c | 1.93±0.06a |
| T1 | 52.48±0.31d | 14.11±0.86 | 29.19±0.63a | 1.48±0.04c | 1.53±0.06c |
| T2 | 60.49±0.10b | 13.51±0.47 | 24.64±0.73d | 1.87±0.02a | 1.74±0.05b |
| T3 | 60.86±0.17b | 13.74±0.57 | 23.31±1.50d | 1.86±0.08a | 1.72±0.04b |
| T4 | 55.31±0.02c | 13.70±0.47 | 28.84±0.21b | 1.66±0.11b | 1.71±0.05b |
| T5 | 56.81±1.03c | 14.73±1.49 | 26.63±0.47c | 1.61±0.11b | 1.70±0.04b |
All values are mean±standard deviation of three replicates (n=9).
a-dMeans within a column with different letters are significantly different (p<0.05).
1)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.