Table 1. Physicochemical properties of bologna-type sausage produced with different levels of pumpkin seed oil

	Batter pH	WHC	Emulsion stability			Jelly-fat separation (%)	Viscosity (cp)
	Batter pH	WHC	TEF (%)	Fat released (%)	Water released (%)	Jelly-fat separation (%)	Viscosity (cp)
Control	6.06±0.01	0.10±0.01^a	0.65±0.03^a	0.06±0.01^a	0.59±0.03^a	0.99±0.01^a	2.92×10⁶±0.02^a
PSO (5%)	6.07±0.01	0.10±0.01^a	0.70±0.03^b	0.07±0.01^b	0.64±0.03^b	1.75±0.01^b	3.26×10⁶ ±0.02^b
PSO (15%)	6.08±0.01	0.10±0.01^a	0.79±0.01^c	0.09±0.01^c	0.70±0.01^c	1.83±0.01^c	3.76×10⁶±0.01^c
PSO (30%)	6.08±0.01	0.12±0.01^b	0.80±0.01^c	0.09±0.01^c	0.71±0.01^d	1.92±0.01^d	3.78×10⁶±0.00^c

Means±SE in the same column, values in a column with the different superscript letters are significantly different (p<0.05). WHC, water-holding capacity; TEF, total expressible fluid; cp, centipoise; PSO, pumpkin seed oil.