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

Table 4. Effects of glasswort hydrate on water holding capacity, cooking loss, and emulsion stability of reduced-salt, reduced-fat frankfurters.

Parameters	Control¹⁾	RSF	GM	GC	GI	GS
WHC (%)	96.61±0.58^a	82.96±2.21^c	94.81±1.76^b	94.71±2.09^b	95.99±1.17^ab	95.71±1.03^ab
Cooking loss (%)	5.89±0.18^d	8.30±0.88^a	7.00±1.14^b	6.24±0.14^cd	6.66±0.17^bc	6.52±0.29^bcd
Emulsion stability
Total released (%)	4.01±1.04^d	21.01±0.33^a	5.82±1.16^cd	5.65±1.63^cd	8.19±2.00^bc	9.33±0.41^b
Water released (%)	3.64±1.04^d	20.65±0.33^a	5.43±1.15^cd	5.34±1.56^cd	7.80±2.01^bc	8.94±0.41^b
Fat released (%)	0.36±0.01^ab	0.36±0.01^ab	0.39±0.01^a	0.31±0.07^b	0.39±0.01^a	0.39±0.01^a

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).