Table 2.

Proximate composition, calorific content and color properties of frankfurter type sausages formulated with pork backfat replacement by healthy oils

Parameters	Batch			Sig.
	CO	ME	OM
pH	6.39 ± 0.03b	6.33 ± 0.01a	6.41 ± 0.01b	***
Composition (g/100 g)
Moisture	62.14 ± 0.41	61.69 ± 0.91	61.35 ± 0.84	ns
Fat	15.80 ± 0.46b	14.41 ± 0.64a	17.40 ± 0.97c	***
Protein	12.49 ± 0.39ab	12.76 ± 0.21b	12.23 ± 0.26a	*
Ash	2.62 ± 0.08	2.59 ± 0.07	2.54 ± 0.08	ns
Carbohydrates	6.87 ± 0.34a	8.55 ± 0.42b	6.48 ± 0.13a	***
Cholesterol (mg/100 g)	12.39 ± 2.23a	19.45 ± 1.98b	24.55 ± 2.08c	***
Energy (Kcal/100 g)	219.94 ± 3.43a	214.91 ± 6.59a	231.46 ± 8.27b	**
Color parameters
Lightness (L*)	59.53 ± 3.42a	62.64 ± 0.41b	57.71 ± 1.45a	**
Redness (a*)	12.71 ± 1.35a	11.91 ± 0.24a	13.80 ± 0.62b	**
Yellowness (b*)	17.95 ± 0.67a	20.80 ± 0.39b	18.23 ± 0.28a	***

Batches: CO Control (100% of backfat); ME microencapsulated fish oil (50% backfat; 50% microencapsulated fish oil); OM Oil mixture (50% backfat; 25% fish oil; 25% olive oil)

^a–c Mean values in the same row (corresponding to the same parameter) not followed by a common letter differ significantly (P < 0.05)

Sig significance: * (P < 0.05), ** (P < 0.01), *** (P < 0.001), ns (not significant); SEM Standard error of the mean