Table 2. Proximate composition, cooking loss and emulsion stability of sausage batters formulated by partially substituting pork back fat with rice bran oil

	Treatments1)					P-value
	Control	T1	T2	T3	T4
Proximate composition (%)
Moisture	61.72 ± 0.18A	60.96 ± 0.10B	60.83 ± 0.13B	60.928 ± 0.08B	60.77 ± 0.44B	<0.0001
Protein	17.35 ± 0.28A	16.19 ± 0.21B	14.88 ± 0.04C	16.39 ± 0.08B	15.13 ± 0.09C	<0.0001
Fat	17.66 ± 0.40AB	16.97 ± 0.74B	16.03 ± 0.38C	16.33 ± 0.86C	18.08 ± 0.80A	<0.0001
Ash	5.99 ± 0.08A	5.68 ± 0.09B	5.60 ± 0.10B	5.72 ± 0.10B	5.60 ± 0.22B	<0.0001
Cooking loss (%)	10.12 ± 1.44B	6.52 ± 1.11B	6.09 ± 1.65B	4.97 ± 0.78C	5.70 ± 0.55BC	<0.0001
Emulsion stability (%)
Water loss	0.39 ± 0.22	0.23 ± 0.13	0.17 ± 0.16	0.22 ± 0.33	0.11 ± 0.07	0.0933
Fat loss	5.09 ± 0.42	5.25 ± 0.33	5.25 ± 0.28	5.30 ± 0.68	5.24 ± 0.19	0.8644