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.

Composition (%)	0%	1% SFG	2% SFG	3% SFG	2% BCG
Moisture	^a	^ab	^b	^b	^ab
Protein	^a	^a	^a	^a	^a
Fat	^a	^a	^a	^a	^a
Ash	^a	^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.