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

Table 1

Emulsion stability (ES) and cooking loss (CL) with the addition of different gelatin levels.

ES (%)	0%	1% SFG	2% SFG	3% SFG	2% BCG
S	^c	^bc	^ab	^a	^ab
RW	^b	^ab	^a	^a	^ab
FR	^b	^b	^b	^a	^b
CL (%)	^b	^a	^a	^a	^a

^{a, b, c}Symbols on the same line indicate significant differences (). (). SFG = snakehead fish skin gelatin; BCG = commercial gelatin sourced from bovine bone; S = supernatant; RW = released water; FR = fat released.