Table 3. Protein solubility of chicken-breast sausage formulated with various levels of seawater or salt

Traits	NaCl (Con)	SW10	SW15	SW20
Total protein solubility (mg/g)	1,451.38±0.06^b	1,816.35±0.08^ab	1,947.34±0.03^a	2,005.18±0.18^a
Sarcoplasmic protein solubility (mg/g)	279.13±1.11	237.73±0.79	243.36±0.67	231.1±0.40
Myofibrillar protein solubility (mg/g)	1,172.24±0.23^b	1,578.61±0.22^b	1,703.97±0.38^a	1,774.08±0.27^a

All values are means±SD.
Con, sausage with 1.2% NaCl and 20% iced water; SW10, sausage with 10% seawater and 10% iced water; SW15, sausage with 15% seawater and 5% iced water; SW20, sausages with 20% seawater.
Means in the same row with different letters are significantly different (p<0.05).