Table 3. Physicochemical properties of frankfurter-type sausages in added bovine heart surimi-like materials

		Treatments¹⁾				SEM²⁾
		C	T1	T2	T3	SEM²⁾
Lightness (L*)		68.56^A	67.43^A	69.69^A	67.37^A	0.35
Redness (a*)		7.08^A	7.26^A	6.81^A	7.52^A	0.11
Yellowness (b*)		12.51^AB	12.98^A	12.20^B	12.61^AB	0.09
Cooking yield (%)		13.69^B	13.86^B	14.09^AB	15.26^A	0.21
TBARS (mgMDA/kg)		0.13^B	0.14^B	0.17^B	0.22^A	0.02
Emulsion stability	Water exudation (%)	7.45^A	6.77^A	4.54^B	3.78^B	0.58
Emulsion stability	Fat exudation (%)	0.50	0.39	0.32	0.27	0.06