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.