Table 3. Emulsion stability of dry sausages
Parameters | Dry sausage groups |
PC | CS1 | CS2 | CS3 | NC |
Fluid release | Total (%) | 10.63±0.31d1) | 15.45±0.43a | 14.21±0.92b | 12.87±0.73c | 15.07±0.41ab |
Water (%) | 10.04±0.29d | 14.55±0.42a | 13.37±0.85b | 12.04±0.69c | 14.19±0.39ab |
Oil (%) | 0.59±0.02b | 0.91±0.02a | 0.84±0.07a | 0.83±0.04a | 0.88±0.01a |
Data are written as mean±SD.
Significant difference was represented with different letters in each row (p<0.05).
PC, dry sausage with sodium tripolyphosphate; CS1, dry sausage with 1% chia seed; CS2, dry sausage with 2% chia seed; CS3, dry sausage with 3% chia seed; NC, dry sausage without sodium tripolyphosphate.