. 2021 Mar 31;63(2):405–416. doi: 10.5187/jast.2021.e30

Table 3. Protein Solubility of chicken-breast emulsion-type sausage formulated with various levels of whole milk powder.

Traits (mg/g)	Control	Whole milk powder (%)
Traits (mg/g)	Control	5	10	15
Total protein solubility	114.3 ± 2.45^c	137.6 ± 2.45^b	140.2 ± 12.24^ab	157.1 ± 0.61^a
Sarcoplasmic protein solubility	103.0 ± 6.12^b	108.2 ± 2.45^ab	109.5 ± 3.06^ab	122.5 ± 7.96^a
Myofibrillar protein solubility	11.3 ± 3.67^b	29.4 ± 4.90^ab	30.7 ± 11.02^a	34.6 ± 8.57^a

All values are mean ± SD.

^a–c

Mean in the same row with different letters are significantly different (p < 0.05).