Table 2. Proximate compositions and cooking yields of pork emulsified sausages added with non-meat protein binders

Traits (%)¹⁾	Control	BBP	PBP	EWP	CPPP	ISP	SP	SC
Moisture contents	65.28±0.09^a	64.67±0.00^b	64.22±0.39^bc	63.89±0.38^c	64.67±0.00^b	64.22±0.19^bc	64.11±0.38^c	64.22±0.19^bc
Crude protein contents	15.94±1.63	15.82±0.09	14.70±1.41	15.80±0.06	14.76±0.39	15.65±0.39	14.55±1.89	14.95±1.44
Crude fat contents	13.43±0.61^cd	12.24±0.59^e	13.48±0.20^cd	14.50±0.30^ab	13.07±0.55^d	14.01±0.18^bc	14.77±0.21^a	13.88±0.16^bc
Cooking yield	92.81±0.22^ab	93.17±0.31^ab	92.58±0.15^b	92.59±0.69^b	93.35±0.42^ab	93.62±0.19^a	93.51±0.53^a	93.47±0.55^a

Control, non additive; BBP, bovine blood plasma; PBP, porcine blood plasma; EWP, white egg powder; CPPP, commercial porcine plasma powder; ISP, isolated soy protein; SP, seaweed powder; SC, sodium casein.
Means different superscriptions within the same row (p<0.05).