Table 3. pH and color parameters of breakfast sausage with different ratio of WSP and ISP

	Parameters	Control¹⁾	T1	T2	T3	T4	T5
Uncooked	pH	6.18±0.01^c	6.24±0.01^a	6.19±0.01^b	6.15±0.01^d	6.13±0.01^c	6.10±0.01^f
	L*-value	73.07±0.70^b	75.18±0.98^a	69.54±1.07^c	61.43±0.96^d	61.01±1.44^d	59.38±1.07^e
	a*-value	13.05±0.76^a	12.03±0.62^b	2.58±0.22^c	−0.23±0.38^d	−2.24±0.22^e	−3.87±0.13^f
	b*-value	14.46±0.78^e	14.75±0.39^e	20.20±0.55^d	23.11±0.88^c	25.62±0.12^b	27.03±0.48^a
Cooked	pH	6.38±0.01^c	6.40±0.01^a	6.36±0.01^b	6.36±0.01^d	6.35±0.01^e	6.35±0.01^f
	L*-value	76.76±0.55^a	76.60±0.76^a	71.73±0.30^b	68.21±3.14^c	65.34±0.91^d	64.15±0.30^d
	a*-value	3.80±0.16^a	3.85±0.15^a	−1.38±0.10^b	−3.67±0.20^c	−5.13±0.10^d	−6.07±0.16^e
	b*-value	10.51±0.13^f	11.40±0.20^e	16.59±0.41^d	20.26±0.13^c	22.12±0.36^b	23.70±0.37^a