Table 3. Effects of the different additives on the emulsion stability of the pork emulsions

Treatment	Additives	Addition level (%)	Emulsion stability (%)
			Total loss	Moisture loss	Fat loss
T1	-	-	25.03	93.50	6.50
T2	Soy protein isolated (SPI)	0.5	25.80	93.26	6.74
T3		1.0	23.83	93.85	6.14
T4		1.5	19.12	93.20	6.80
T5	Sodium caseinate (SC)	0.5	25.25	93.17	6.83
T6		1.0	25.19	93.70	6.30
T7		1.5	17.77	93.02	6.98
T8	Blood plasma (BP)	0.5	22.81	92.69	7.31
T9		1.0	24.77	93.04	6.96
T10		1.5	16.41	92.60	7.40
SEM			0.66	0.16	0.16
p-value
Contrast
CON vs. Additives			<0.001	0.004	0.004
BP vs. SPI			0.005	<0.001	<0.001
BP vs. SC			0.013	<0.001	<0.001
SPI level (linear)1)			<0.001	0.124	0.124
SPI level (quadratic)1)			<0.001	0.236	0.236
SC level (linear)1)			0.001	0.511	0.511
SC level (quadratic)1)			<0.001	0.802	0.802
BP level (linear)1)			<0.001	0.006	0.006
BP level (quadratic)1)			<0.001	0.004	0.004

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.