Table 3. Water holding capacity, jelly and fat separation, cooking yield and emulsion stability of fresh sausages formulated with different levels of gelled emulsion (GE)

Samples	WHC (%)	JFS (%)	TEF (%)	EFAT (%)	CY (%)
C	73.20^a±1.02	13.57^c±1.49	5.92^c±1.76	15.44^b±2.88	89.37^a±1.09
GE50	71.13^ab±3.11	17.19^b±1.14	13.27^ab±2.91	18.32^b±3.11	84.40^b±4.62
GE75	67.57^b±1.34	25.40^a±1.01	17.53^a±1.67	25.45^a±5.33	75.90^d±0.43
GE100	69.35^b±1.43	16.83^b±0.97	11.48^b±2.21	14.81^b±1.82	80.24^c±0.67

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).
WHC, water-holding capacity; JFS, jelly and fat separation; TEF, total expressible fluid; EFAT, expressible fat; CY, cooking yield; 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.