Table 3. Proximate composition of chicken breast Vienna sausages formulated via the partial replacement of meat with emulsion manufactured with soybeans

Trait (%)	Control	Treatment
Trait (%)	Control	S1	S2	S3	S4
Moisture	56.44±0.01	56.57±2.49	59.96±3.59	60.10±0.97	60.78±1.91
Crude fat	22.91±0.70^a	21.91±0.25^ab	21.40±0.91^b	19.30±0.42^bc	18.81±0.01^c
Crude protein	15.21±1.31^c	16.09±0.07^bc	17.53±0.04^ab	18.58±0.78^a	18.87±0.42^a
Crude ash	1.93±0.06	1.99±0.06	2.02±0.08	2.05±0.10	2.07±0.02

All values are means±SD.
Means in the same row with different letters are significantly different (p<0.05).
S1, sausage containing 10% emulsion manufactured with soybeans and 50% chicken meat; S2, sausage containing 20% emulsion manufactured with soybeans and 40% chicken meat; S3, sausage containing 30% emulsion manufactured with soybeans and 30% chicken meat; S4, sausage containing 40% emulsion manufactured with soybeans and 20% chicken meat.