Table 1.
Proximate composition and emulsion stability of pork sausage batter in added CS extract
| Treatments1 | ||||
|---|---|---|---|---|
| Control | T1 | T2 | T3 | |
| Proximate composition (%) | ||||
| Moisture | 62.97 ± 1.33 | 63.05 ± 0.93 | 61.91 ± 1.82 | 62.23 ± 1.40 |
| Protein | 18.48 ± 1.11 | 18.73 ± 0.68 | 19.23 ± 1.48 | 18.87 ± 0.66 |
| Fat | 16.37 ± 1.40 | 16.03 ± 1.11 | 16.62 ± 1.15 | 16.65 ± 1.30 |
| Ash | 2.18 ± 0.07B | 2.19 ± 0.09B | 2.24 ± 0.01A | 2.25 ± 0.03A |
| Emulsion stability (%) | ||||
| Water loss | 0.36 ± 0.14AB | 0.59 ± 0.24A | 0.29 ± 0.14B | 0.56 ± 0.29A |
| Fat loss | 5.45 ± 0.49 | 5.67 ± 0.44 | 6.65 ± 1.69 | 6.15 ± 1.04 |
| Total loss | 5.81 ± 0.63B | 6.26 ± 0.66B | 6.94 ± 1.83AB | 6.71 ± 1.33A |
All values are mean ± standard deviation. n = 3
A,BMeans within each row with different superscripts capital letters are significantly different (P < 0.05). Without capital letters means no significant difference in the column (P > 0.05)
1Control: no added, T1: sausage batter added with 0.007% sodium nitrite, T2: sausage batter added with 0.004% sodium nitrite and 0.05% CS extract, and T3: sausage batter added with 0.1% CS extract