Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Table 2

Moisture, crude ash, crude protein, and crude fat contents of sausages partially substituted with chicken and duck.

	Moisture content (%)	Crude protein content (%)	Crude fat content (%)
Control	65.0 ± 0.4	14.6 ± 4.2 a	13.8 ± 2.7 a
C05	64.8 ± 0.2 bc	14.3 ± 2.6 a	11.4 ± 0.6 ab
C10	64.5 ± 0.2 c	18.4 ± 3.0 a	9.8 ± 1.0 ab
C20	64.4 ± 0.5 c	15.2 ± 0.4 a	13.9 ± 1.2 a
C30	64.4 ± 0.7 c	17.1 ± 1.1 a	8.7 ± 0.4 b
D05	66.3 ± 0.2 ab	16.5 ± 0.2 a	9.7 ± 0.9 ab
D10	66.2 ± 0.1 ab	16.4 ± 0.6 a	8.6 ± 0.8 b
D20	65.8 ± 0.6 abc	15.4 ± 0.2 a	10.4 ± 0.4 ab
D30	66.8 ± 0.1 a	15.0 ± 0.1 a	11.7 ± 1.7 ab

, C10, C20, and C30 meant the substitution ratio (%) of chicken, respectively, and D05, D10, D20, and D30 meant the substitution ratio. characters within a column for chicken or duck mean significant difference at by Tukey’s test.