Table 2.
Proximate composition (mean±SD) of conventional (control) and reduced fat emulsion type sausage treatments
| Treatments | Moisture (%) |
Aw | pH | Ash (%) |
Protein (%) |
CHO (%) |
Fat (%) |
Fat reduction (%) |
Energy value (kcal/100 g) |
|---|---|---|---|---|---|---|---|---|---|
| Control | 59.90±0.42a | 0.97±0.00a | 6.50±0.02a | 5.40±0.21a | 11.20±0.11a | 1.30±0.46a | 22.20±0.14a | 0 | 250.10±2.62a |
| I3 W3 1 | 62.90±0.49b | 0.97±0.00a | 6.50±0.01a | 5.50±0.70a | 11.20±0.22a | 2.10±0.12a | 16.30±0.14b | 26.57 | 200.70±0.13b |
| I3 W6 2 | 65.90±0.84c | 0.98±0.00b | 6.40±0.14a | 5.50±0.70a | 11.30±0.08a | 2.20±0.01a | 13.20±0.07c | 40.54 | 172.70±0.91c |
| I6 W6 3 | 65.90±0.14c | 0.98±0.00b | 6.50±0.02a | 5.70±0.21a | 11.10±0.02a | 3.30±0.30b | 10.10±0.14d | 54.50 | 149.60±0.17d |
| I6 W12 4 | 72.20±0.91d | 0.99±0.00c | 6.60±0.14a | 5.50±0.70a | 11.20±0.02a | 3.60±0.66b | 4.10±0.14e | 81.53 | 95.00±1.54e |
1
3% inulin + 3% excess water,
2
3% inulin + 6% excess water,
3
6% inulin + 6% excess water, and
4
6% inulin + 12% excess water. Means with different superscript letters within the same column are significantly different at P<0.05