Table 4. Effect of cooking loss and emulsion stability on reduced-salt frankfurters formulations with various types of seaweed.
| Treatments1) | Cooking loss (%) | Emulsion stability |
|
|---|---|---|---|
| Total expressible fluid separation (%) | Fat separation (%) | ||
| Control | 8.12±0.21d | 19.40±0.87d | 1.55±0.02e |
| T1 | 22.10±1.79a | 26.25±2.25a | 6.72±0.25a |
| T2 | 6.98±0.68e | 20.12±1.53d | 3.09±0.05d |
| T3 | 6.65±0.59e | 20.05±0.35d | 3.52±0.60d |
| T4 | 19.75±0.94b | 24.89±0.54b | 4.94±0.55c |
| T5 | 15.94±1.55c | 21.60±1.03c | 5.40±1.07b |
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.