Table 2 Comparison on physicochemical properties of frankfurter batter with combined pork meat (PM) and yellow-fin tuna (YFT) levels

Traits	Treatments (PM/YFT levels, %)
Traits	Control(100/0)	T1(90/10)	T2(80/20)	T3(70/30)	T4(60/40)	T5(50/50)
pH	6.00±0.01^A	5.97±0.01^B	5.95±0.01^BC	5.95±0.01^BC	5.93±0.03^CD	5.91±0.02^D
CIE L*-value	74.92±3.21	74.18±3.79	75.19±4.43	74.57±3.69	73.75±3.80	72.53±4.32
CIE a*-value	11.75±1.34^A	11.85±0.69^A	11.46±1.04^A	11.25±0.91^AB	10.53±0.75^BC	10.43±0.55^C
CIE b*-value	11.99±1.43	12.05±0.60	11.87±1.49	11.35±1.38	11.85±1.07	11.43±0.94
WHC (%)	98.31±0.62^A	97.87±0.66^A	97.63±0.44^A	96.72±1.08^A	92.83±1.76^B	88.10±1.48^C
Cooking loss (%)	12.86±1.23^B	14.87±1.42^AB	14.77±1.12^AB	14.31±1.23^AB	15.70±1.42^A	16.76±1.17^A

All values are mean±SD of three replicates (n=9).
^A–D Means within a row with different letters are significantly different (p<0.05).