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. 2022 Jun 11;8(6):369. doi: 10.3390/gels8060369

Figure 4.

Figure 4

Emulsion stability and water holding capacity of emulsion gel-supplemented meat batter and cooking yield of emulsion gel-supplemented sausages. (A) Emulsion stability of meat batter, (B) water holding capacity of meat batter, and (C) cooking yield of sausages were evaluated. Emulsion stability is presented by the percentage of fluid exudation during heating. (A) Green, total fluid exudation (%); light green, water fluid exudation (%); orange, oil fluid exudation (%). PF20, 20% pork fat; KEG10, 10% pork fat + 10% konjac-based emulsion gel; KEG20, 20% konjac-based emulsion gel; CD-KEG10, 10% pork fat + 10% cyclodextrin (CD)-supplemented konjac-based emulsion gel; CD-KEG20, 20% CD-supplemented konjac-based emulsion gel; PF5, 5% pork fat. a–e Different letters represent a significant difference in each fluid exudation and cooking yield (p < 0.05).