Table 3 Comparison on apparent viscosity and emulsion stability of frankfurters with combined pork meat (PM) and yellow-fin tuna (YFT) levels

Traits Treatments (PM/YFT levels, %)
Control(100/0) T1(90/10) T2(80/20) T3(70/30) T4(60/40) T5(50/50)
AV (Pa·S) 95.95±3.69A 92.75±3.65AB 89.79±4.19B 87.42±3.60B 70.52±4.12C 63.15±3.12D
Emulsion stability
    Fat separation (mL/g) 1.27±0.12C 1.33±0.10BC 1.35±0.12BC 1.45±0.12BC 1.56±0.17AB 1.73±0.15A
    Total expressible fluid separation (mL/g) 7.38±0.74B 7.71±0.65B 8.21±0.95B 8.31±0.77B 10.54±0.81A 11.22±1.01A
All values are mean±SD of three replicates (n=9).
A–D Means within a row with different letters are significantly different (p<0.05).
AV, apparent viscosity.