Table 2. Chemical composition of fresh sausages formulated with different level of gelled emulsion (GE)

Samples	Moisture	Fat	Protein	Ash	pH
Chemical composition of uncooked fresh sausages (%) and pH
C	66.41^b±0.50	15.51^a±0.64	15.26^b±0.34	2.82^ab±0.03	6.16^a±0.01
GE50	69.33^a±0.05	12.53^b±0.14	15.29^b±0.25	2.62^c±0.006	6.14^b±0.01
GE75	69.47^a±0.08	10.86^c±0.10	17.35^a±0.28	3.10^a±0.24	6.14^b±0.06
GE100	68.88^a±0.61	9.97^d±0.59	18.31^a±1.05	2.90^ab±0.02	6.14^b±0.03
Chemical composition of cooked fresh sausages (%) and pH
C	60.98^b±0.26	16.79^a±0.17	21.24±0.27	3.13±0.21	6.31±0.01
GE50	64.68^a±0.76	13.09^c±0.52	19.98±0.76	3.16±0.15	6.32±0.01
GE75	61.06^b±1.26	14.37^b±0.61	21.33±1.33	3.29±0.24	6.32±0.01
GE100	61.87^b±0.91	14.69^b±0.62	20.62±0.42	3.09±0.16	6.31±0.01

Data are presented as the mean values of replications±SD.
Means with the different letter in the same column are significantly different (p<0.05).
C, fresh sausages formulated without GE; GE50, fresh sausages formulated with GE as 50% fat replacer; GE75, fresh sausages formulated with GE as 75% fat replacer; GE100, fresh sausages formulated with GE as 100% fat replacer.