*2.3. Physicochemical Analyses*

The weight loss of each cabanossi batch was calculated as the percentage of lost weight relative to the initial weight of that batch. The pH of the raw batter was measured using a Crison 25 pH meter (Crison Instruments S.A., Alella, Spain) with an electrode probe. To determine the pH of the finished product, 3 g of sample was homogenised in 27 g dH2O in duplicate before pH was measured using a Crison 25 pH meter with an electrode probe. Water activity was measured in duplicate using an Aqua Lab Due Point and Water Activity Meter 4TE (Decagon Devices, Inc., Pullman, WA, USA) at 25 ◦C. Moisture and ash were analysed according to the procedures of AOAC [43]. Fat was extracted using a chloroform/methanol (2:1 *v*/*v*) solution and determined according to Lee et al. [44] The defatted and dried meat samples (dried for at least 48 h at 60 ◦C in an oven) were analysed for nitrogen [43] using a calibrated LECO Nitrogen/Protein analyser (FP-528, Leco Corporation, St. Joseph, MI, USA). Protein was then calculated by multiplying the percentage of nitrogen by 6.25. All proximate analyses were performed per batch, in duplicate. Salt content was determined in duplicate by analysing the chloride concentration of each sample using a chloride analyser (Model 926, Sherwood Scientific, Cambridge, UK) after extraction from 0.3 g of sample in 50 mL 0.3 M nitric acid for at least 2 h.

#### *2.4. Fatty Acid Composition*

Fatty acid composition was determined by gas chromatography after extraction of lipids in chloroform/methanol (2:1 *v*/*v*) and transmethylation in methanol/sulphuric acid (19:1 *v*/*v*) as described by Neethling et al. [45] Fatty acid composition was expressed as a percentage of the content in the sample of total fatty acids. To assess the nutritional properties of the cabanossi, the ratios PUFA:SFA and n-6:n-3 were calculated. Lipid health indices (atherogenicity; AI and thrombogenicity; TI) of Ulbricht and Southgate [46] were also determined.
