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).