Replacement of Potato Starch with Sorghum Distiller Grains Improves the Quality Characteristics of Emulsified Pork Meatballs

Table 4

Effects of different SDGs ratios on water loss, fat loss, and WHC of emulsified pork meatballs.

Experimental group	Water loss (%)	Fat loss (%)	WHC (%)
0% SDGs (S-0)	3.67^d	1.31^e	94.87^a
20% SDGs (S-20)	4.27^d	1.31^e	93.54^a
40% SDGs (S-40)	4.34^d	2.64^d	93.14^a
60% SDGs (S-60)	8.30^c	4.69^c	91.69^b
80% SDGs (S-80)	13.07^b	7.35^b	89.77^c
100% SDGs (S-100)	15.30^a	9.73^a	86.19^d

Different superscript letters in the same column indicate significant differences with .