Table 4. Expressible moisture and cooking loss of chicken sausages with various levels of salt
Variables | Treatments |
TRT1 | TRT2 | TRT3 | TRT4 | TRT5 |
Expressible moisture (%) | 30.6 ± 1.64a | 23.1 ± 0.80b | 21.8 ± 1.67bc | 20.9 ± 1.88bc | 20.3 ± 0.37c |
Cooking loss (g) | 3.00 ± 0.61a | 7.03 ± 0.14b | 6.85 ± 0.26bc | 7.02 ± 0.15c | 6.83 ± 0.28c |
Mean with different superscripts in a same row are different (p < 0.05).
TRT1, Treatment 1 (0.3% salt); TRT2, Treatment 2 (0.8% salt); TRT3, Treatment 3 (1.3% salt); TRT4, Treatment 4 (1.8% salt); TRT5, Treatment 5 (2.3% salt).