Table 3. Emulsion stability and cooking loss of meat emulsions formulated with lotus rhizome powder.
| Traits | Control(0%) | Adding levels of lotus rhizome powder | SEM1) | |||
|---|---|---|---|---|---|---|
| 1% | 2% | 3% | ||||
| Emulsion stability (%) | Total expressible fluid | 9.22 | 8.89 | 8.72 | 8.38 | 0.253 |
| Fat separation | 1.02 | 0.96 | 0.87 | 0.79 | 0.059 | |
| Water separation | 8.19 | 7.93 | 7.85 | 7.59 | 0.207 | |
| Cooking loss (%) | 7.31a | 6.25b | 6.13b | 5.89b | 0.107 | |
1)SEM, the standard error of the means.
a,bMeans sharing different letters in the same row are significantly different (p<0.05).