Table 2.
Cooking loss and water holding capacity (WHC) of the sausages as affected by partial replacement of porcine fat with SBO in alternative forms at various oil substitution levels
| Sample | SBO substitution level (%) | Cooking loss (%) | WHC (%) |
|---|---|---|---|
| Control | – | 12.85 ± 0.85B | 92.10 ± 0.33A |
| NSBO | 25 | 12.47 ± 0.21Bc | 92.07 ± 0.15Ba |
| 35 | 13.87 ± 0.24Bb | 91.21 ± 0.7SBab | |
| 45 | 14.34 ± 0.51Ba | 90.2S ± 0.53Bb | |
| FPI-preSBO | 25 | 9.00 ± 0.28Cb | 91.45 ± 0.29Ba |
| 35 | 9.00 ± 0.52Cb | 90.85 ± 0.34Ba | |
| 45 | 9.99 ± 0.14Ca | 90.46 ± 1.06Bab | |
| Nc-preSBO | 25 | 16.55 ± 0.55Ac | 91.32 ± 0.30Ba |
| 35 | 19.41 ± 1.18Ab | 90.71 ± 0.53Ba | |
| 45 | 22.75 ± 0.43Aa | 90.12 ± 0.84Bab |
Control, the sausages without SBO; NSBO, the sausages with SBO in its native form; FPI-preSBO, the sausages with FPI stabilized preSBO; Ne-preSBO, the sausages with Nc stabilized preSBO
Within one column, different capital letters indicate that tire form of SBO caused a significant difference in means (P < 0.05), and different small letters indicate a significant effect of substitution level within one form of SBO (P < 0.05)