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

Table 2. Frying loss and oil absorption of sausages.

Sausage sample	Frying loss	w(fat before frying)/%	w(fat after frying)/%
Control	(14.62±0.05)^a	(17.5±0.2)^aA	(20.3±0.5)^aA
1	(17.5±0.1)^b	(16.98±0 .02)^bA	(21.01±0.08)^bB
2	(23.5±0.3)^c	(16.98±0.04)^bA	(21.2±0.2)^cB
p-value	<0.001	<0.001	<0.001

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

Values followed by the same capital letter do not show significant differences between fat content before and after frying (p>0.05)