Table 2. Cooking yield and emulsion stability of chicken-breast sausage formulated with various levels of seawater or salt

Traits		NaCl (Con)	SW10	SW15	SW20
Cooking yield (%)		79.02±0.03^a	74.46±0.77^b	79.90±1.00^a	81.36±0.48^a
Emulsion stability	Water loss (%)	24.05±0.15^ab	26.51±0.78^a	25.65±1.07^ab	23.62±0.30^b
Emulsion stability	Fat loss (%)	1.46±0.03	1.37±0.01	1.10±0.03	0.38±0.05

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).