. 2016 Jun 11;5(2):273–284. doi: 10.1002/fsn3.390

Table 3.

Compositional properties of cooked and reheated black pudding samples containing different fat and salt levels

Sample	Fat (%)		Moisture (%)		Protein (%)		Ash (%)		Sodium (%)
Sample	Cooked	Reheated	Cooked	Reheated	Cooked	Reheated	Cooked	Reheated	Cooked	Reheated
F 20 Na 1.0	23.5 ± 0.1^a	26.0 ± 0.1^b	50.7 ± 0.1^a	46.7 ± 0.1^b	9.4 ± 0.1^a	10.0 ± 0.2^b	3.2 ± 0.0^a	3.4 ± 0.1^b	1.06 ± 0.01^a	1.11 ± 0.01^b
F 20 Na 0.8	23.0 ± 0.4^a	26.0 ± 0.2^b	51.2 ± 0.5^a	47.3 ± 0.2^b	9.7 ± 0.0^a	10.0 ± 0.1^b	2.6 ± 0.0^a	2.9 ± 0.0^b	0.87 ± 0.01^a	0.91 ± 0.00^b
F 20 Na 0.6	23.0 ± 0.2^a	25.8 ± 0.3^b	51.6 ± 0.2^a	47.8 ± 0.1^b	10.2 ± 0.2^a	10.7 ± 0.2^b	2.1 ± 0.0^a	2.3 ± 0.0^b	0.64 ± 0.01^a	0.69 ± 0.01^b
F 20 Na 0.4	23.7 ± 0.2^a	26.0 ± 0.2^b	51.2 ± 0.4^a	47.3 ± 0.2^b	10.1 ± 0.0^a	10.8 ± 0.1^b	1.6 ± 0.0^a	1.7 ± 0.1^b	0.45 ± 0.01^a	0.46 ± 0.00^a
F 20 Na 0.2	21.9 ± 0.2^a	24.8 ± 0.2^b	52.1 ± 0.2^a	48.0 ± 0.2^b	10.0 ± 0.2^a	11.0 ± 0.5^b	1.1 ± 0.1^a	1.2 ± 0.0^a	0.23 ± 0.01^a	0.26 ± 0.00^b
F 15 Na 1.0	17.7 ± 0.4^a	19.7 ± 0.3^b	54.4 ± 0.3^a	50.2 ± 0.2^b	11.1 ± 0.1^a	11.8 ± 0.5^b	3.2 ± 0.1^a	3.4 ± 0.0^b	1.02 ± 0.01^a	1.12 ± 0.01^b
F 15 Na 0.8	17.9 ± 0.1^a	20.0 ± 0.2^b	54.2 ± 0.3^a	50.2 ± 0.1^b	11.3 ± 0.1^a	11.9 ± 0.1^b	2.7 ± 0.0^a	2.9 ± 0.0^b	0.83 ± 0.00^a	0.94 ± 0.01^b
F 15 Na 0.6	17.7 ± 0.5^a	19.2 ± 0.1^b	54.8 ± 0.3^a	51.3 ± 0.2^b	11.2 ± 0.1^a	11.8 ± 0.2^b	2.2 ± 0.1^a	2.4 ± 0.0^b	0.65 ± 0.01^a	0.74 ± 0.00^b
F 15 Na 0.4	16.5 ± 0.4^a	18.3 ± 0.2^b	56.1 ± 0.4^a	52.2 ± 0.3^b	11.5 ± 0.0^a	12.3 ± 0.0^b	1.5 ± 0.1^a	1.8 ± 0.1^b	0.43 ± 0.00^a	0.49 ± 0.00^b
F 15 Na 0.2	17.9 ± 0.2^a	19.5 ± 0.1^b	55.8 ± 0.2^a	51.7 ± 0.1^b	11.6 ± 0.2^a	12.6 ± 0.2^b	1.1 ± 0.0^a	1.3 ± 0.0^b	0.22 ± 0.01^a	0.28 ± 0.01^b
F 10 Na 1.0	11.7 ± 0.2^a	13.4 ± 0.1^b	58.0 ± 0.4^a	54.0 ± 0.2^b	12.2 ± 0.1^a	13.5 ± 0.2^b	3.2 ± 0.1^a	3.5 ± 0.1^b	1.04 ± 0.00^a	1.16 ± 0.00^b
F 10 Na 0.8	11.6 ± 0.2^a	13.1 ± 0.1^b	58.4 ± 0.3^a	54.6 ± 0.3^b	12.4 ± 0.5^a	13.8 ± 0.1^b	2.7 ± 0.0^a	3.0 ± 0.1^b	0.86 ± 0.01^a	0.94 ± 0.01^b
F 10 Na 0.6	12.2 ± 0.1^a	13.5 ± 0.1^b	58.5 ± 0.2^a	54.6 ± 0.1^b	12.7 ± 0.1^a	13.8 ± 0.1^b	2.3 ± 0.1^a	2.5 ± 0.0^b	0.64 ± 0.00^a	0.72 ± 0.01^b
F 10 Na 0.4	11.9 ± 0.1^a	13.7 ± 0.2^b	58.9 ± 0.3^a	54.8 ± 0.2^b	12.6 ± 0.1^a	13.7 ± 0.1^b	1.7 ± 0.0^a	1.9 ± 0.1^b	0.43 ± 0.00^a	0.51 ± 0.01^b
F 10 Na 0.2	11.9 ± 0.1^a	13.6 ± 0.1^b	58.9 ± 0.3^a	54.9 ± 0.2^b	12.7 ± 0.1^a	14.4 ± 0.2^b	1.3 ± 0.0	1.4 ± 0.0	0.23 ± 0.00^a	0.28 ± 0.01^b
F 5 Na 1.0	6.3 ± 0.1^a	6.8 ± 0.2^b	62.4 ± 0.2^a	58.9 ± 0.3^b	13.4 ± 0.1^a	15.0 ± 0.1^b	3.2 ± 0.1^a	3.6 ± 0.0^b	1.01 ± 0.02^a	1.17 ± 0.01^b
F 5 Na 0.8	6.7 ± 0.1^a	7.5 ± 0.1^b	62.3 ± 0.3^a	58.7 ± 0.5^b	13.8 ± 0.1^a	15.2 ± 0.1^b	2.9 ± 0.0^a	3.1 ± 0.0^b	0.85 ± 0.01^a	0.93 ± 0.01^b
F 5 Na 0.6	6.3 ± 0.2^a	7.0 ± 0.1^b	62.3 ± 0.3^a	58.9 ± 0.2^b	14.0 ± 0.2^a	15.8 ± 0.1^b	2.3 ± 0.0^a	2.5 ± 0.0^b	0.63 ± 0.00^a	0.72 ± 0.01^b
F 5 Na 0.4	6.3 ± 0.1^a	6.9 ± 0.2^b	62.4 ± 0.2^a	59.1 ± 0.1^b	14.1 ± 0.1^a	15.8 ± 0.1^b	1.7 ± 0.1^a	2.0 ± 0.1^b	0.42 ± 0.00^a	0.51 ± 0.01^b
F 5 Na 0.2	6.7 ± 0.1^a	7.2 ± 0.1^b	62.3 ± 0.3^a	58.9 ± 0.2^b	14.5 ± 0.0^a	16.0 ± 0.1^b	1.3 ± 0.0^a	1.5 ± 0.0^b	0.22 ± 0.01^a	0.27 ± 0.01^b
F 2.5 Na 1.0	2.4 ± 0.1^a	2.7 ± 0.3^a	63.8 ± 0.1^a	60.1 ± 0.2^b	14.6 ± 0.1^a	16.4 ± 0.2^b	3.3 ± 0.0^a	3.6 ± 0.1^b	1.03 ± 0.01^a	1.14 ± 0.01^b
F 2.5 Na 0.8	2.1 ± 0.1^a	2.3 ± 0.2^a	63.9 ± 0.3^a	59.9 ± 0.1^b	14.8 ± 0.1^a	16.0 ± 0.2^b	2.8 ± 0.0^a	3.2 ± 0.0^b	0.82 ± 0.01^a	0.90 ± 0.01^b
F 2.5 Na 0.6	2.7 ± 0.1^a	3.2 ± 0.2^b	64.6 ± 0.2^a	61.1 ± 0.2^b	14.7 ± 0.1^a	16.3 ± 0.2^b	2.4 ± 0.0^a	2.6 ± 0.0^b	0.61 ± 0.02^a	0.72 ± 0.01^b
F 2.5 Na 0.4	2.7 ± 0.1^a	3.1 ± 0.1^b	64.7 ± 0.2	60.9 ± 0.1^b	14.8 ± 0.1	16.7 ± 0.2^b	1.9 ± 0.0^a	2.0 ± 0.0^b	0.43 ± 0.01^a	0.48 ± 0.01^b
F 2.5 Na 0.2	2.8 ± 0.1^a	3.2 ± 0.1^b	65.2 ± 0.1^a	61.5 ± 0.2^b	15.5 ± 0.1^a	17.0 ± 0.2^b	1.3 ± 0.1^a	1.5 ± 0.0^b	0.21 ± 0.00^a	0.31 ± 0.01^b

All values are averages ± standard errors.

Sample code: F, fat; Na, sodium.

Averages of each cooked and reheated sample of each composition analysis sharing different letters are significantly different (two‐tailed t test, P < 0.05).