Table 1 Frankfurter formulations with different ratio of pork meat (PM) and yellow-fin tuna (YFT)

Traits(g/100 g)	Treatments (PM/YFT levels, %)
	Control(100/0)	T1(90/10)	T2(80/20)	T3(70/30)	T4(60/40)	T5(50/50)
Pork ham	60	54	48	42	36	30
Yellow fin tuna	-	6	12	18	24	30
Pork back fat	20	20	20	20	20	20
Ice water	20	20	20	20	20	20
Total	100	100	100	100	100	100
Salt	1.5	1.5	1.5	1.5	1.5	1.5
Phosphate	0.3	0.3	0.3	0.3	0.3	0.3