Table 3. Protein solubility and water holding capacity (WHC) of goat meat emulsion-type sausage with various levels of added water and fat

Traits (mg/mL)	Treatments
Traits (mg/mL)	T1	T2	T3	T4	T5
Total protein	355.52±8.36^a	354.44±6.40^a	356.17±10.49^a	353.79±8.71^a	356.82±2.55^a
Sarcoplasmic protein	119.01±0.97^b	119.23±3.18^b	119.88±2.73^b	129.18±2.19^a	129.40±2.78^a
Myofibrillar protein	236.51±8.49^ab	235.21±4.30^ab	242.93±7.62^a	224.61±6.40^b	227.42±3.69^b
WHC (%)	91.32±0.41^a	91.17±1.82^a	92.07±0.98^a	87.40±0.28^b	87.79±0.59^b

All values represented as mean±SD.
Means in the same row marked with different letters denote significant differences (p<0.05).
T1, water 5% and fat 25%; T2, water 10% and fat 20%; T3, water 15% and fat 15%; T4, water 20% and fat 10%; T5, water 25% and fat 5%.