Table 8. Expressible moisture and cooking loss of chicken sausages with various levels of salt and sodium tripolyphosphate (STPP)

Variables	Treatments
Variables	TRT6	TRT7	TRT8	TRT9	TRT10	TRT11
Expressible moisture (%)	41.3 ± 1.75^a	41.7 ± 1.83^a	40.6 ± 0.77^a	30.8 ± 1.93^b	33.9 ± 3.45^b	22.4 ± 1.17^c
Cooking loss (g)	7.30 ± 0.75^a	5.58 ± 0.66^b	4.04 ± 0.64^c	2.39 ± 0.49^d	2.81 ± 0.29^d	0.34 ± 0.11^e

Mean with different superscripts in a same row are different (p < 0.05).
TRT6, Treatment 6 (0% salt, 0% STPP); TRT7, Treatment 7 (0% salt, 0.3% STPP); TRT8, Treatment 8 (0.8% salt, 0% STPP); TRT9, Treatment 9 (0.8% salt, 0.3% STPP); TRT10, Treatment 10 (1.8% salt, 0% STPP); TRT11, Treatment 11 (1.8% salt, 0.3% STPP).