## 3 Results and Discussion
### Total Phenolic Content (TPC) and Antioxidant Activity  
The total phenolic contents (TPC) of the chicken sausage formulations are presented in Table 7. Generally, the TPC in the treated formulations were higher (\(p\) < 0.05) than in the control sample. At 2% and 4% of seaweed added, there were no significant differences among the three types of seaweed (\(p\) < 0.05). However, at 6% of seaweed added, _C. lentilifira_ (CL) sausages indicated the highest TPC value compared to _K. alvarezii_ (KA) and _S. polycystum_ (SP). This was due to CL (7.18 \(\pm\) 0.66 mg GAE/g) containing more phenolic compounds than KA (1.65 \(\pm\) 0.06 mg GAE/g) and SP (2.25 \(\pm\) 0.06 mg GAE/g) as shown in Table 1. In this study, the control sample had the lowest TPC (0.15 mg GAE/g), while the sausages supplemented with seaweed had TPC values between 1.57 mg GAE/g and 6.65 mg GAE/g. The 6% CL sausage samples had the highest TPC value of all the sausages. Additionally, high pressure is also one of the reasons for the deterioration of phenolic compounds such as catechin [19]. Seaweeds employ their phenolic compounds to overcome the oxidative stress caused by their harsh native environment. Other than  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \ \begin{tabular}{c} **Sensory** \\ **Assessment** \\ \end{tabular}  & \begin{tabular}{c} **Seareed** \\ **Percentage** \\ \end{tabular}  & **KA** & **SP** & **CL** \\ \hline \multirow{4}{*}{Shape} & 0\% & 6.41 \(\pm\) 0.71 \({}^{\text{ab}}\) & 6.41 \(\pm\) 0.71 \({}^{\text{a}}\) & 6.41 \(\pm\) 0.71 \({}^{\text{a}}\) \\  & 2\% & 6.69 \(\pm\) 0.89 \({}^{\text{a}}\) & 5.60 \(\pm\) 0.64 \({}^{\text{b}}\) & 4.86 \(\pm\) 0.55 \({}^{\text{b}}\) \\  & 4\% & 6.21 \(\pm\) 1.00 \({}^{\text{ab}}\) & 4.44 \(\pm\) 1.23 \({}^{\text{c}}\) & 4.68 \(\pm\) 0.67 \({}^{\text{b}}\) \\  & 6\% & 6.14 \(\pm\) 1.03 \({}^{\text{b}}\) & 3.85 \(\pm\) 1.22 \({}^{\text{dB}}\) & 3.88 \(\pm\) 0.98 \({}^{\text{c}}\) \\ \hline \multirow{4}{*}{Colour} & 0\% & 6.24 \(\pm\) 0.74 \({}^{\text{ab}}\) & 6.24 \(\pm\) 0.74 \({}^{\text{a}}\) & 6.24 \(\pm\) 0.74 \({}^{\text{a}}\) \\  & 2\% & 6.58 \(\pm\) 0.86 \({}^{\text{a}}\) & 4.94 \(\pm\) 0.90 \({}^{\text{b}}\) & 4.23 \(\pm\) 0.54 \({}^{\text{b}}\) \\  & 4\% & 6.08 \(\pm\) 1.04 \({}^{\text{ab}}\) & 3.74 \(\pm\) 1.19 \({}^{\text{c}}\) & 4.21 \(\pm\) 0.58 \({}^{\text{b}}\) \\  & 6\% & 5.89 \(\pm\) 1.09 \({}^{\text{Ba}}\) & 3.60 \(\pm\) 1.37 \({}^{\text{c}}\) & 3.38 \(\pm\) 0.74 \({}^{\text{c}}\) \\ \hline \multirow{4}{*}{Aroma} & 0\% & 6.26 \(\pm\) 0.72 \({}^{\text{ab}}\) & 6.26 \(\pm\) 0.72 \({}^{\text{a}}\) & 6.26 \(\pm\) 0.72 \({}^{\text{a}}\) \\  & 2\% & 6.42 \(\pm\) 0.92 \({}^{\text{a}}\) & 6.57 \(\pm\) 0.89 \({}^{\text{a}}\) & 4.42 \(\pm\) 0.48 \({}^{\text{b}}\) \\  & 4\% & 6.10 \(\pm\) 1.15 \({}^{\text{ab}}\) & 4.43 \(\pm\) 1.43 \({}^{\text{b}}\) & 4.25 \(\pm\) 0.56 \({}^{\text{b}}\) \\  & 6\% & 5.71 \(\pm\) 0.99 \({}^{\text{b}}\) & 4.07 \(\pm\) 1.56 \({}^{\text{b}}\) & 3.61 \(\pm\) 0.93 \({}^{\text{c}}\) \\ \hline \multirow{4}{*}{Taste} & 0\% & 6.00 \(\pm\) 0.71 \({}^{\text{ab}}\) & 6.00 \(\pm\) 0.71 \({}^{\text{a}}\) & 6.00 \(\pm\) 0.71 \({}^{\text{a}}\) \\  & 2\% & 6.37 \(\pm\) 0.87 \({}^{\text{a}}\) & 6.05 \(\pm\) 0.77 \({}^{\text{a}}\) & 4.62 \(\pm\) 0.70 \({}^{\text{b}}\) \\  & 4\% & 5.58 \(\pm\) 1.01 \({}^{\text{b}}\) & 4.68 \(\pm\) 0.98 \({}^{\text{b}}\) & 4.42 \(\pm\) 0.83 \({}^{\text{b}}\) \\  & 6\% & 5.88 \(\pm\) 0.94 \({}^{\text{ab}}\) & 3.04 \(\pm\) 1.07 \({}^{\text{c}}\) & 3.68 \(\pm\) 0.79 \({}^{\text{c}}\) \\ \hline \multirow{4}{*}{Hardness} & 0\% & 6.05 \(\pm\) 0.63 \({}^{\text{ab}}\) & 6.05 \(\pm\) 0.63 \({}^{\text{a}}\) & 6.05 \(\pm\) 0.63 \({}^{\text{a}}\) \\  & 2\% & 6.22 \(\pm\) 0.75 \({}^{\text{a}}\) & 6.40 \(\pm\) 0.55 \({}^{\text{a}}\) & 4.56 \(\pm\) 0.65 \({}^{\text{b}}\) \\  & 4\% & 5 inter-species differences, the phenolic content in seaweed could be influenced by seasons, with TPC being higher during the summer [32].