## 3 Results and Discussion
### Physicochemical Properties of Sausages
#### 3.1.2 pH, Salt, Water-Holding Capacity (WHC), and Cook Loss
The SS treatments (20f/1.5s, 10f/1.5s and 10f/0.5s) had similar (\(p>0.05\)  
\begin{table}
\begin{tabular}{l l l l l l l l l l} \hline \hline \multicolumn{1}{c}{**Treatment**} & \multicolumn{3}{c|}{**Sea Spaghetti (SS)**} & \multicolumn{3}{c|}{**Irish Wake (WHC)**} \\ \cline{2-10}  & **pH** & **Salt (\%)** & **WHC (\%)** & **Cook loss (\%)** & **pH** & **Salt (\%)** & **WHC (\%)** & **Cook Loss (\%)** \\ \hline C25f/2s & 5.81 \(\pm\) 0.07 \({}^{\rm{ade}}\) & 1.82 \(\pm\) 0.06 \({}^{\rm{*}}\) & 63.60 \(\pm\) 1.10 \({}^{\rm{*}}\) & 22.65 \(\pm\) 0.97 \({}^{\rm{*}}\) & 5.82 \(\pm\) 0.02 \({}^{\rm{*}}\) & 1.79 \(\pm\) 0.00 \({}^{\rm{ade}}\) & 62.79 \(\pm\) 1.39 \({}^{\rm{*}}\) & 21.59 \(\pm\) 0.61 \({}^{\rm{*}}\) \\
20f/1.5s & 5.71 \(\pm\) 0.01 \({}^{\rm{*}}\) & 1.79 \(\pm\) 0.01 \({}^{\rm{*}}\) & 64.96 \(\pm\) 0.75 \({}^{\rm{*}}\) & 27.04 \(\pm\) 0.69 \({}^{\rm{*}}\) & 5.89 \(\pm\) 0.01 \({}^{\rm{*}}\) & 1.81 \(\pm\) 0.02 \({}^{\rm{*}}\) & 64.52 \(\pm\) 0.69 \({}^{\rm{*}}\) & 27.54 \(\pm\) 1.34 \({}^{\rm{*}}\) \\
20f/1.0s & 5.88 \(\pm\) 0.01 \({}^{\rm{h}}\) & 1.22 \(\pm\) 0.01 \({}^{\rm{h}}\) & 64.63 \(\pm\) 1.11 \({}^{\rm{h}}\) & 29.05 \(\pm\) 0.29 \({}^{\rm{*}}\) & 5.86 \(\pm\) 0.00 \({}^{\rm{*}}\) & 1.28 \(\pm\) 0.02 \({}^{\rm{*}}\) & 66.33 \(\pm\) 1.27 \({}^{\rm{ade}}\) & 29.72 \(\pm\) 0.65 \({}^{\rm{*}}\) \\
20f/0.5s & 5.91 \(\pm\) 0.01 \({}^{\rm{h}}\) & 7.06 \(\pm\) 0.01 \({}^{\rm{*}}\) & 66.97 \(\pm\) 1.54 \({}^{\rm{ade}}\) & 29.15 \(\pm\) 1.15 \({}^{\rm{*}}\) & 5.86 \(\pm\) 0.00 \({}^{\rm{*}}\) & 0.79 \(\pm\) 0.01 \({}^{\rm{d}}\) & 65.34 \(\pm\) 1.82 \({}^{\rm{ade}}\) & 29.28 \(\pm\) 0.81 \({}^{\rm{*}}\) \\
15f/1.0s & 5.76 \(\pm\) 0.04 \({}^{\rm{ade}}\) & 1.76 \(\pm\) 0.01 \({}^{\rm{*}}\) & 66.52 \(\pm\) 0.43 \({}^{\rm{ade}}\) & 27.62 \(\pm\) 0.68 \({}^{\rm{h}}\) & 5.86 \(\pm\) 0.00 \({}^{\rm{*}}\) & 1.77 \(\pm\) 0.01 \({}^{\rm{d}}\) & 67.11 \(\pm\) 0.74 \({}^{\rm{ade}}\) & 27.34 \(\pm\) 0.53 \({}^{\rm{h}}\) \\
15f/1.0s & 5.88 \(\pm\) 0.01 \({}^{\rm{h}}\) & 1.24 \(\pm\) 0.01 \({}^{\rm{h}}\) & 66.31 \(\pm\) 0.97 & 27.71 \(\pm\) 0.64 \({}^{\rm{h}}\) & 5.86 \(\pm\) 0.00 \({}^{\rm{*}}\) & 1.25 \(\pm\) 0.01 \({}^{\rm{c}}\) & 68.13 \(\pm\) 3.17 \({}^{\rm{ade}}\) & 28.35 \(\pm\) 0.71 \({}^{\rm{c}}\) \\
15f/0.5s & 5.93 \(\pm\) 0.01 \({}^{\rm{*}}\) & 0.72 \(\pm\) 0.01 \({}^{\rm{*}}\) & 66.94 \(\pm\) 1.06 \({}^{\rm{ade}}\) & 29.66 \(\pm\) 0.91 \({}^{\rm{*}}\) & 5.82 \(\pm\) 0.00 \({}^{\rm{*}}\) & 0.76 \(\pm\) 0.01 \({}^{\rm{d}}\) & 65.06 \(\pm\) 1.06 \({}^{\rm{d}}\) & 31.22 \(\pm\) 0.20 \({}^{\rm{*}}\) \\
10f/1.5s & 5.83 \(\pm\) 0.01 \({}^{\rm{h}}\) & 1.27 \(\pm\) 0.02 \({}^{\rm{ade}}\) & 1.06 \(\pm\) 1.02 \({}^{\rm{ade}}\) & 23.49 \(\pm\) 0.86 \({}^{\rm{ade}}\) & 5.78 \(\pm\) 0.00 \({}^{\rm{*}}\) & 1.74 \(\pm\) 0.01 \({}^{\rm{d}}\) & 73.01 \(\pm\) 0.81 \({}^{\rm{d}}\) & 23.15 \(\pm\) 1.56 \({}^{\rm{ade}}\) \\
10f/1.0s & 5.89 \(\pm\) 0.01 \({}^{\rm{h}}\) & 1.21 \(\pm\) 0.01 \({}^{\rm{h}}\) & 72.21 \(\pm\) 1.00 \({}^{\rm{d}}\) & 27.81 \(\pm\) 0.67 \({}^{\rm{d}}\) & 5.84 \(\pm\) 0.00 \({}^{\rm{*}}\) & 1.27 \(\pm\) 0.01 \({}^{\rm{d}}\) &cook loss values to the control, while other treatments had higher (\(p<0.05\)) values. Cook loss values were higher (\(p<0.05\)) in all IW treatments compared to the control, except for treatment 10f/1.5s. Higher cook loss values can be attributed to the reduction in salt in seaweed sausages. [PERSON] et al. [8] noted that the reduction in salt in meat products increases cooking loss due to its water- and fat-binding properties.