. 2017 Dec;55(4):475–483. doi: 10.17113/ftb.55.04.17.5479

Table 1. Composition, pH and calorific values (k) of sausages.

k/(kJ/g)	w(carbohydrate)/%		pH	w(moisture)/%	w(ash)/%	w(fat)/%	w(protein)/%	Sausage sample
k/(kJ/g)	Total¹ Crude fibre		pH	w(moisture)/%	w(ash)/%	w(fat)/%	w(protein)/%	Sausage sample
(1057.58±0.42)^a	(0.0±0.0)^a	(12.33±0.05)^a	(6.26±0.00)^a	(55.84±0.05)^a	(2.53±0.009)^a	(17.48±0.02)^a	(11.83±0.01)^a	Control
(1009.23±0.38)^b	(0.57±0.01)^b	(10.99±0.02)^b	(6.26±0.01)^a	(58.01±0.00)^b	(2.36±0.00)^b	(16.98±0.02)^b	(11.08±0.01)^b	1
(996.88±1.25)^c	(1.280±0.01)^c	(10.28±0.16)^c	(6.3±0.0)^a	(58.2±0.1)^c	(2.41±0.032)^c	(16.98±0.04)^b	(10.83±0.00)^c	2
<0.001	<0.001	<0.001	NS	<0.001	<0.001	<0.001	<0.001	p-value

Values followed by the same lower case letter within the same column are not significantly different (p>0.05). NS=not significant

¹Total carbohydrates without crude fibre