Table 3. Cooking loss and emulsion stability of frankfurters with various pork meat and pork head meat levels.
| Treatments1) | Cooking loss (%) | Emulsion stability |
|
|---|---|---|---|
| Total expressible fluid separation (%) | Fat separation (%) | ||
| Control | 7.01±0.68c | 5.71±0.61d | 0.59±0.28cd |
| T1 | 8.76±0.56b | 5.86±0.51cd | 0.39±0.05d |
| T2 | 8.94±0.34b | 7.08±1.06bc | 0.78±0.15bc |
| T3 | 9.41±0.62a | 8.28±1.08ab | 0.98±0.23b |
| T4 | 9.45±0.82a | 8.95±0.62a | 2.53±0.25a |
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 50% pork meat; T1, frankfurter with 45% pork meat + 5% pork head; T2, frankfurter with 40% pork meat + 10% pork head; T3, frankfurter with 35% pork meat + 15% pork head; T4, frankfurter with 30% pork meat + 20% pork head.