Table 1. Proximate composition and pH of chicken-breast sausage formulated with various levels of seawater or salt

Traits NaCl (Con) SW10 SW15 SW20
Moisture (%) 58.75±0.71 54.14±1.16 56.63±1.08 57.92±1.46
Protein (%) 19.29±1.59b 22.49±0.23a 22.92±1.00a 23.37±1.20a
Fat (%) 21.25±0.18 23.69±0.66 20.63±1.81 19.31±1.21
Ash (%) 2.22±0.18b 2.34±0.15b 2.96±0.32ab 3.40±0.27a
pH Uncooked 5.52±0.49** 5.58±0.03*** 5.64±0.02*** 5.63±0.01***
Cooked 6.04±0.01** 5.73±0.05*** 5.78±0.01*** 5.78±0.01***
All values are means±SD.
Con, sausage with 1.2% NaCl and 20% iced water; SW10, sausage with 10% seawater and 10% iced water; SW15, sausage with 15% seawater and 5% iced water; SW20, sausages with 20% seawater.
Means in the same row with different letters are significantly different (p<0.05).
p<0.01,
p<0.001.