Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

Figure 1

Microstructural profile of sausages at different levels (magnification ×400). (a) 0%; (b) 1% SFG; (c) 2% SFG; (d) 2% BCG; (e) 3% SFG; A = microorganism; B = semicircular hole as a place for unbound fat deposition; C = hole that resembles a pore due to the presence of free water; D = gelatin solution; E = meat fiber; F = cracked sausage surface.

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(b)

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(d)

(e)