Research Article
Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin
Table 2
Proximate composition of sausages emulsion with the addition of different gelatin levels.
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a, b, cSymbols on the same line indicate significant differences (). (). SFG = snakehead fish skin gelatin; BCG = commercial gelatin sourced from bovine bone. |