*2.5. Color*

The color parameters of different sausages were determined by a previously described method [19].

### *2.6. Cooking Loss and Water Holding Capacity*

Cooking loss of sausages was conducted according to [11]. Raw sausage samples (50 g) were cooked at 80 ◦C for 50 min, then calculated as follows:

$$\text{Cooling loss } (\%) = \left[ \frac{\text{m1} - \text{m2}}{\text{m1}} \right] \times 100\% \tag{1}$$

where m1 is the weight of raw sausages and m2 is the weight of cooked sausages.

The water holding capacity (WHC) was detected according to [20]. Sausage samples were respectively centrifuged for 30 min at 12,000× *g* centrifugal force, then calculated as follows:

$$\text{WHC} = (\text{W2/W1}) \times 100\% \tag{2}$$

where W1 is the weight of the sample before centrifugation and W2 is the weight of the sample after centrifugation.
