2.3.5. Energy Content

The energy content was calculated based on 9 kcal/g for fat; 4 kcal/g for protein and carbohydrates and 2 kcal/g for dietary fibre [28].

#### *2.4. Composition Analysis and Energy Value*

#### 2.4.1. Processing Loss and pH

Processing loss was calculated in 10 frankfurters, as the weight loss (expressed as a percentage of initial sample weight) occurring after heat processing and chilling overnight at 2 ◦C. pH values were determined using an 827 Metrohm pH-meter (Metrohm AG, Zofingen, Switzerland) on homogenates of frankfurters in distilled water in a ratio of 1:10 *<sup>w</sup>*/*<sup>v</sup>*. For each sample, 2 homogenates were prepared on which 3 measurements were performed.
