Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages

Table 2

Comparison of pH value, WHC, emulsion stability, and texture properties of pork emulsions with different natural binding agents.

	C1	SP	GMP	RP
pH at 0 day	^b	^a	^b	^c
pH at 5 days	^b	^a	^a	^c
pH at 10 days	^a	^b	^a	^c
WHC (%)	^ab	^b	^a	^b
Water exudation (%)	^a	^c	^c	^b
Fat exudation (%)	^a	^b	^ab	^b
Total exudation (%)	^a	^c	^c	^b
Hardness (g)
Cohesiveness (%)
Springiness (%)
Chewiness (g)	^b	^b	^a	^b

^a-cMeans with different superscriptions within the same row differ significantly (). C1: control; SP: soy protein 1%: GMP: goat milk protein 1%; RP: rice protein 1%.