Table 2. Proximate composition (%) and pH of frankfurter-type sausages in added bovine heart surimi-like materials
Treatments
1)
SEM
2)
C
T1
T2
T3
Moisture
57.34
B
55.74
B
61.23
A
61.22
A
0.75
Fat
17.64
A
16.96
A
12.97
B
12.35
B
0.72
Protein
19.79
A
19.73
A
19.38
A
18.45
B
0.21
Ash
2.62
2.63
2.54
2.66
0.02
pH
6.24
B
6.29
AB
6.32
A
6.30
A
0.01