*2.11. Statistical Analysis*

One-way ANOVA was used to determine statistical significance in the data compared the sausages on the proximate composition, water activity, pH, color, cooking loss, water holding capacity, textural profile, free amino acids, free fatty acids, and sensory characteristics of cooked sausage. Duncan multiple range test was carried out to compare the mean between the two groups to determine which groups had significant differences compared with other groups (*p* < 0.05). All data were expressed as mean ± standard error.

### **3. Results**
