. 2015 Dec 31;35(6):783–792. doi: 10.5851/kosfa.2015.35.6.783

Table 2. Proximate composition (g/100 g) and salt content (%) of reduced-salt, reduced-fat frankfurters with glasswort hydrate.

Parameters	Control¹⁾	RSF	GM	GC	GI	GS
Moisture	61.97±0.63^b	68.34±0.2.58^a	68.57±1.07^a	68.55±1.46^a	68.31±0.23^a	68.76±0.72^a
Protein	14.71±0.85^bc	14.08±0.18^c	14.34±1.45^c	14.72±0.93^bc	16.29±1.07^ab	16.83±1.09^a
Fat	20.38±1.88^a	14.21±0.62^b	12.15±1.25^b	12.73±2.23^b	12.92±2.01^b	12.88±1.94^b
Ash	2.36±0.04^b	1.89±0.11^d	2.04±0.05^c	2.86±0.12^a	2.03±0.07^c	2.10±0.11^c
Salt content	1.73±0.08^a	1.09±0.01^b	1.17±0.04^b	1.21±0.01^b	1.20±0.08^b	1.14±0.08^b

All values are mean±standard deviation of three replicates.

^a-dMeans within a row with different letters are significantly different (p<0.05).

¹⁾Control, frankfurter formulated with 1.5% salt and 20% back fat; RSF, reduced salt, reduced-fat frankfurter with 1% salt and 10% back fat; GM, GC, GI and GS, reduced salt, reduced-fat frankfurter with 1% salt, 10% back fat and 10% glasswort hydrate (GM, glasswort hydrate containing carboxy methyl cellulose; GC, glasswort hydrate containing carrageenan; GI, glasswort hydrate containing isolated soy protein; GS, glasswort hydrate containing sodium caseinate).