## 3 Results and Discussion
### Physicochemical Properties of Sausages
#### 3.1.1 Proximate Composition
SS and IW sausage treatments containing 1.5% salt contained significantly higher  
\begin{table}
\begin{tabular}{l l l l l l l l l l} \hline \multirow{2}{*}{**Treatment**} & \multicolumn{2}{c|}{**Sea Spaghetti (SS)**} & \multicolumn{2}{c|}{**Iris Wakame (IW)**} & \\ \cline{2-9}  & **Protein (\%)** & **Moisture (\%)** & **Fat (\%)** & **Asth (\%)** & **Protein (\%)** & **Moisture (\%)** & **Fat (\%)** & **Asth (\%)** \\ \hline C25f/2s & 12.65 \(\pm\) 0.19\({}^{\circ}\) & 53.58 \(\pm\) 0.19\({}^{\circ}\) & 20.31 \(\pm\) 0.30\({}^{\circ}\) & 2.80 \(\pm\) 0.02\({}^{\circ}\) & 12.61 \(\pm\) 0.24\({}^{\circ}\) & 52.78 \(\pm\) 0.43\({}^{\circ}\) & 19.50 \(\pm\) 0.18\({}^{\circ}\) & 2.61 \(\pm\) 0.01\({}^{\circ}\) \\
20f/1.5s & 13.83 \(\pm\) 0.53\({}^{\circ}\) & 54.78 \(\pm\) 1.01\({}^{\circ}\) & 16.43 \(\pm\) 1.51\({}^{\circ}\) & 3.11 \(\pm\) 0.01\({}^{\circ}\) & 12.63 \(\pm\) 0.25\({}^{\circ}\) & 54.43 \(\pm\) 0.67\({}^{\circ}\) & 16.16 \(\pm\) 0.35\({}^{\circ}\) & 3.00 \(\pm\) 0.05\({}^{\circ}\) \\
20f/1.0s & 13.44 \(\pm\) 0.40 \({}^{\circ}\) & 54.92 \(\pm\) 0.18\({}^{\circ}\) & 16.56 \(\pm\) 0.25\({}^{\circ}\) & 2.45 \(\pm\) 0.04\({}^{\circ}\) & 13.05 \(\pm\) 0.14\({}^{\circ}\) & 55.58 \(\pm\) 0.23\({}^{\circ}\) & 15.83 \(\pm\) 0.23\({}^{\circ}\) & 2.51 \(\pm\) 0.02\({}^{\circ}\) \\
20f/0.5s & 13.21 \(\pm\) 0.07\({}^{\circ}\) & 56.26 \(\pm\) 0.24\({}^{\circ}\) & 15.62 \(\pm\) 0.23\({}^{\circ}\) & 2.02 \(\pm\) 0.05\({}^{\circ}\) & 12.94 \(\pm\) 0.17\({}^{\circ}\) & 55.58 \(\pm\) 0.24\({}^{\circ}\) & 16.28 \(\pm\) 0.15\({}^{\circ}\) & 2.16 \(\pm\) 0.04\({}^{\circ}\) \\
15f/1.5s & 14.05 \(\pm\) 0.40 \({}^{\circ}\) & 55.64 \(\pm\) 0.79\({}^{\circ}\) & 14.42 \(\pm\) 0.67\({}^{\circ}\) & 3.08 \(\pm\) 0.04\({}^{\circ}\) & 13.35 \(\pm\) 0.24\({}^{\circ}\) & 58.04 \(\pm\) 0.35\({}^{\circ}\) & 12.30 \(\pm\) 0.28\({}^{\circ}\) & 3.00 \(\pm\) 0.02\({}^{\circ}\) \\
15f/1.0s & 13.12 \(\pm\) 0.29\({}^{\circ}\) & 55.70 \(\pm\) 0.56\({}^{\circ}\) & 14.40 \(\pm\) 0.85\({}^{\circ}\) & 2.50 \(\pm\) 0.02\({}^{\circ}\) & 14.00 \(\pm\) 0.35\({}^{\circ}\) & 58.01 \(\pm\) 0.21\({}^{\circ}\) & 12.82 \(\pm\) 0.25\({}^{\circ}\) & 2.52 \(\pm\) 0.02\({}^{\circ}\) \\
15f/0.5s & 13.95 \(\pm\) 0.32\({}^{\circ}\) & 57.12 \(\pm\) 0.46\({}^{\circ}\) & 14.54 \(\pm\) 0.81\({}^{\circ}\) & 2.03 \(\pm\) 0.03\({}^{\circ}\) & 14.40 \(\pm\) 0.06\({}^{\circ}\) & 57.72 \(\pm\) 0.15\({}^{\circ}\) & 12.65 \(\pm\) 0.22\({}^{\circ}\) & 2.03 \(\pm\) 0.04\({}^{\circ}\) \\
10f/1.5s & 14.67 \(\pm\) 0.27\({}^{\circ}\) & 60.30 \(\pm\) 0.38\({}^{\circ}\) & 9.31 \(\pm\) 0.02\({}^{\circ}\) & 3.05 \(\pm\) 0.02\({}^{\circ}\) & 14.19 \(\pm\) 0.26\({}^{\circ}\) & 59.11 \(\pm\) 0.51\({}^{\circ}\) & 10.13 \(\pm\) 0.42\({}^{\circ}\) & 3.04 \(\pm\) 0.03\({}^{\circ}\) \\
10f/1.0s & 15.53 \(\pm\) 0.16\({}^{\circ}\) & 59.44 \(\pm\) 0.38\({}^{\circ}\) & 10.31 \(\pm\) 0.81\({}^{\circ}\) & 2.57 \(\pm\) 0.06\({}^{\circ}\) & 15.57 \(\pm\) 0.56\({}^{\circ}\) & 60.61 \(\pm\) 0.36\({}^{\circ}\) & 9.11 \(\pm\) 0.15\({}^{\circ}\) & 2.64 \(\pm\) 0.02\({}^{\circ}\) \\
10f/0.5s & 14.60 \(\pm\) 0.25\({}^{\circ}\) & 61.35 \(\pm\) 0.38\({}^{\circ}\) & 9.07 \(\pm\) 0.29\({}^{\circ}\) & 2.16 \(\pm\) 0.09\({}^{\circ}\) & 14.81 \(\pm\) 0.42\({}^{\circ}\) & 60.81 \(\pm\) 0.19\({}^{\circ}\) & 9.41 \(\pm\) 0.19\({}^{\circ}\) & 2.10 \(\pm\) 0.10\({}^{\circ}\) \\ \hline \multicolumn{9}{l}{**Overall effects (\(p<0.05\)) ash than the control. This was attributed to both seaweed species' salt content (12-15%) and mineral contents [19]. Sea spaghetti sausage treatments with 1.0% and 0.5% salt and IW sausage treatments with 0.5% salt had significantly lower ash content than the control (Table 3), presumably due to the lower salt levels in the sausages (Table 1). [PERSON] et al. [10] and [PERSON] et al. [36] also found that seaweeds affected the ash content of frankfurters and sausages, respectively.