Table 2. Effects of the different additives on the physicochemical characteristics of the pork emulsions

Treatment	Additives	Addition level (%)	Physicochemical characteristics
			pH	CIE color
				CIE L*	CIE a*	CIE b*	W	C	h
T1	-	-	6.65	75.81	4.46	10.86	43.22	11.74	67.69
T2	Soy protein isolated (SPI)	0.5	6.53	74.98	4.27	11.97	42.07	11.77	68.73
T3		1.0	6.34	74.50	4.63	11.45	40.15	12.35	67.98
T4		1.5	6.23	75.63	4.23	11.62	40.77	12.37	69.98
T5	Sodium caseinate (SC)	0.5	6.40	75.14	4.15	11.49	40.67	12.22	70.13
T6		1.0	6.26	74.77	4.49	11.11	41.42	11.99	67.97
T7		1.5	6.21	76.15	3.93	11.05	42.99	11.73	70.41
T8	Blood plasma (BP)	0.5	6.17	75.48	3.64	12.36	38.40	12.89	73.57
T9		1.0	6.08	75.41	4.14	11.43	41.12	12.16	70.07
T10		1.5	6.27	76.49	4.42	10.89	43.82	11.75	67.89
SEM			0.04	0.22	0.06	0.10	0.45	0.10	0.29
p-value
Contrast
CON vs. additives			<0.001	0.006	<0.001	<0.001	<0.001	<0.001	<0.001
BP vs. SPI			<0.001	<0.001	<0.001	0.013	0.755	0.216	<0.001
BP vs. SC			<0.001	0.016	0.019	<0.001	0.122	0.001	0.001
SPI level (linear)1)			<0.001	0.369	0.180	<0.001	0.005	0.002	<0.001
SPI level (quadratic)1)			<0.001	0.001	0.122	<0.001	<0.001	0.005	0.002
SC level (linear)1)			<0.001	0.447	0.001	0.353	0.749	0.867	0.005
SC level (quadratic)1)			<0.001	0.004	0.007	0.101	0.022	0.099	0.018
BP level (linear)1)			0.003	0.247	0.743	0.742	0.986	0.774	0.707
BP level (quadratic)1)			<0.001	0.065	<0.001	<0.001	<0.001	<0.001	<0.001

Data are means±SEM of 15 and 5 replicates for the CON treatment and other treatments, respectively.
p-values for the linear (L) and quadratic (Q) effects.
W, whiteness (W=CIE L*–3 CIE b*); C, chroma; h, hue value.