Table 1.
The experimental formulations of sausages
| Sample | Oil substitution level (%) | Back-fat (g) | Meat (g) | SBO (mL) | preSBO (mL) | Added water (g) | Total (g) |
|---|---|---|---|---|---|---|---|
| Control | – | 180.1 | 312.5 | – | – | 102.6 | 607.2 |
| NSBO | 25 | 135.1 | 297.9 | 37.5 | – | 118.1 | 600.6 |
| FPI-preSBO | 292.6 | – | 75.0 | 84.5 | 599.2 | ||
| Nc-preSBO | 291.8 | – | 75.0 | 85.1 | 599.0 | ||
| NSBO | 35 | 117.0 | 300.0 | 52.5 | – | 118.6 | 600.1 |
| FPI-preSBO | 292.6 | – | 105.0 | 71.4 | 598.0 | ||
| Nc-preSBO | 291.5 | – | 105.0 | 72.2 | 597.7 | ||
| NSBO | 45 | 99.0 | 299.6 | 67.5 | – | 120.8 | 598.9 |
| FPI-preSBO | 290.0 | – | 135.0 | 60.3 | 596.3 | ||
| Nc-preSBO | 288.8 | – | 135.0 | 61.2 | 596.0 |
Control, the sausages without SBO; NSBO, the sausages with SBO in its native form; FPI-preSBO, the sausages with FPI stabilized preSBO; Nc-preSBO, the sausages with Nc stabilized preSBO
All formulations consisted of NaCl (7.5 g), sucrose (2.5 g), sodium tripolyphosphate (1 g), seasoning powder (0.5 g), and monosodium glutamate (0.4 g)