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.