Table 7. Proximate analysis of chicken sausages with various levels of salt and sodium tripolyphosphate (STPP)

Variables Treatments
TRT6 TRT7 TRT8 TRT9 TRT10 TRT11
Moisture (%) 78.3 ± 0.38c 79.5 ± 0.21b 79.7 ± 0.06b 80.6 ± 0.20a 79.7 ± 0.06b 80.3 ± 0.41a
Fat (%) 0.65 ± 0.02a 0.58 ± 0.02a 0.63 ± 0.05a 0.59 ± 0.04a 0.67 ± 0.04a 0.57 ± 0.08a
Protein (%) 18.6 ± 0.99a 18.2 ± 1.19a 17.6 ± 0.58a 17.1 ± 0.84a 17.2 ± 0.33a 17.0 ± 0.74a
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).