## 4 Conclusions  
The study's analysis highlights the effects of incorporating brown seaweeds, sea spaghetti (SS), and Irish wakame (IW) into reduced-fat and salt pork sausages. Significant impacts were observed on the sausages' proximate composition, texture, and sensory properties. SS treatments were well-received by consumers, while IW treatments had lower sensory scores due to their having a stronger odour. The selected formulations were  
\begin{table} \begin{tabular}{l l l l l l l} \hline \hline \multirow{2}{*}{**Treatment**} & \multirow{2}{*}{**Packaging**} & \multicolumn{3}{c}{**Storage Time at 4 °C (days)**} \\ \cline{3-6}  & & **1** & **6** & **13** & **20** & **27** \\ \hline \multirow{3}{*}{C25f/2.0s (Control)} & AP & 4.09 \(\pm\) 0.02 \({}^{\rm{xx}}\) & 4.27 \(\pm\) 0.03 \({}^{\rm{ay}}\) & 5.01 \(\pm\) 0.05 \({}^{\rm{ay}}\) & 5.50 \(\pm\) 0.40 \({}^{\rm{ay}}\) & 6.88 \(\pm\) 0.47 \({}^{\rm{zz}}\) \\  & MAP80/20 & 4.06 \(\pm\) 0.15 \({}^{\rm{xx}}\) & 4.15 \(\pm\) 0.03 \({}^{\rm{ay}}\) & 4.18 \(\pm\) 0.39 \({}^{\rm{ay}}\) & 4.22 \(\pm\) 0.37 \({}^{\rm{ay}}\) & 5.44 \(\pm\) 0.32 \({}^{\rm{ay}}\) \\  & MAP70/30 & 4.08 \(\pm\) 0.29 \({}^{\rm{xx}}\) & 4.20 \(\pm\) 0.50 \({}^{\rm{xx}}\) & 4.16 \(\pm\) 0.48 \({}^{\rm{ax}}\) & 4.35 \(\pm\) 0.42 \({}^{\rm{ax}}\) & 5.11 \(\pm\) 0.56 \({}^{\rm{ax}}\) \\  & VP & 4.18 \(\pm\) 0.02 \({}^{\rm{ax}}\) & 4.18 \(\pm\) 0.06 \({}^{\rm{ax}}\) & 4.09 \(\pm\) 0.04 \({}^{\rm{ax}}\) & 4.89 \(\pm\) 0.68 \({}^{\rm{ax}}\) & 5.16 \(\pm\) 0.15 \({}^{\rm{ax}}\) \\ \hline \multirow{3}{*}{SS10f/0.5s} & AP & 4.10 \(\pm\) 0.12 \({}^{\rm{xx}}\) & 4.80 \(\pm\) 0.79 \({}^{\rm{ax}}\) & 5.30 \(\pm\) 0.75 \({}^{\rm{ax}}\) & 6.56 \(\pm\) 0.86 \({}^{\rm{ax}}\) & 6.23 \(\pm\) 0.06 \({}^{\rm{ax}}\) \\  & MAP80/20 & 4.09 \(\pm\) 0.13 \({}^{\rm{ax}}\) & 4.01 \(\pm\) 0.20 \({}^{\rm{ax}}\) & 4.14 \(\pm\) 0.55 \({}^{\rm{ax}}\) & 4.59 \(\pm\) 0.94 \({}^{\rm{ax}}\) & 5.34 \(\pm\) 0.73 \({}^{\rm{ax}}\) \\  & MAP70/30 & 4.10 \(\pm\) 0.45 \({}^{\rm{ax}}\) & 4.08 \(\pm\) 0.04 \({}^{\rm{ax}}\) & 4.12 \(\pm\) 0.17 \({}^{\rm{ax}}\) & 4.12 \(\pm\) 0.36 \({}^{\rm{ax}}\) & 5.29 \(\pm\) 0.66 \({}^{\rm{ax}}\) \\  & VP & 4.03 \(\pm\) 0.13 \({}^{\rm{ax}}\) & 4.05 \(\pm\) 0.13 \({}^{\rm{ax}}\) & 4.12 \(\pm\) 0.32 \({}^{\rm{ax}}\) & 4.35 \(\pm\) 0.11 \({}^{\rm{ax}}\) & 4.85 \(\pm\) 0.25 \({}^{\rm{ax}}\) \\ \hline \multirow{3}{*}{IW15f/1.0s} & AP & 4.13 \(\pm\) 0.12 \({}^{\rm{ax}}\) & 5.00 \(\pm\) 0.61 \({}^{\rm{ay}}\) & 5.25 \(\pm\) 0.00 \({}^{\rm{ay}}\) & 6.54 \(\pm\) 0.86 \({}^{\rm{ay}}\) & 6.38 \(\pm\) 0.08 \({}^{\rm{ay}}\) \\  & MAP80/20 & 4.06 \(\pm\) 0.11 \({}^{\rm{ax}}\) & 3.97 \(\pm\) 0.08 \({}^{\rm{ax}}\) & 4.54 \(\pm\) 0.93 \({}^{\rm{ax}}\) & 5.09 \(\pm\) 0.91 \({}^{\rm{ax}}\) & 5.08 \(\pm\) 0.99 \({}^{\rm{ax}}\) \\  & MAP70/30 & 4.10 \(\pm\) 0.87 \({}^{\rm{ax}}\) & 3.97 \(\pm\) 0.09 \({}^{\rm{ax}}\) & 4.08 \(\pm\) 0.09 \({}^{\rm{ax}}\) & 4.54 \(\pm\) 0.32 \({}^{\rm{ax}}\) & 5.05 \(\pm\) 0.02 \({}^{\rm{ax}}\) \\  & VP & 4.07 \(\pm\) 0.12 \({}^{\rm{ax}}\) & 4.07 \(\pm\) 0.11 \({}^{\rm{ax}}\) & 4.05 \(\pm\) 0.16 \({}^{\rm{ax}}\) & 4.14 \(\pm\) 0.12 \({}^{\rm{ax}}\) & 4.60 \(\pm\) 0.30 \({}^{\rm{ax}}\) \\ \hline \multicolumn{6}{l}{**Overall effects (\(p\) values) of batch on seaweed sausages’ TVC.**} \\ \multicolumn{6}{l}{Batch} & \multicolumn{1}{c}{\(<\)0.001 \({}^{\rm{***}}\)} & 0.003 \({}^{\rm{***}}\) & 0.078 \({}^{\rm{ns}}\) & 0.024 \({}^{\rm{*}}\) \\ \hline \hline \end{tabular}   
* Effect of packaging: within each treatment, mean values (\(\pm\)standard error) in the same column bearing different superscripts are significantly different (\(p<\) 0.05). \({}^{\rm{ay}}\). Effect of storage time (days): mean values in the same row bearing different superscripts are significantly different (\(p<\) 0.05). \(p\) values: \({}^{\rm{ns}}\)—not significant; \({}^{\rm*}p<\) 0.05–0.01 (significantly; \({}^{\rm*}p<\) 0.01–0.001 (highly significant); \({}^{\rm*}p<\) 0.001 (extremely significant). AP—aerobic packaging; MAP80/20–80% O\({}_{2}\) 20% CO\({}_{2}\); MAP70/30–70% N\({SS10f/0.5s and IW15f/1.0s.