. 2019 Jun 10;56(8):3910–3920. doi: 10.1007/s13197-019-03862-y

Table 2.

Chemical compositions (%) of freeze-dried chicken meatballs formulated with different concentrations of ASWE

ASWE (mg/100 mL)	Chemical composition
ASWE (mg/100 mL)	Moisture	Ash	Protein	Fat
Raw
0	8.03 ± 0.27^a	7.26 ± 0.15^a	57.99 ± 0.86^b	24.77 ± 0.46^a
50	7.27 ± 0.02^a	7.36 ± 0.05^a	56.81 ± 0.37^b	21.14 ± 0.32^b
100	7.71 ± 0.01^a	7.4 ± 1.09^a	56.57 ± 0.71^b	22.08 ± 0.41^b
150	7.97 ± 0.01^a	7.4 ± 0.11^a	56.48 ± 0.44^b	21.94 ± 0.71^b
Cooked
0	4.12 ± 0.16^b	7.26 ± 0.15^a	65.57 ± 0.66^a	21.78 ± 0.75^b
50	3.44 ± 0.06^b	7.36 ± 0.05^a	65.09 ± 0.43^a	21.37 ± 0.38^b
100	3.79 ± 0.01^b	7.40 ± 1.09^a	64.81 ± 0.83^a	22.08 ± 0.81^b
150	3.80 ± 0.06^b	7.40 ± 0.10^a	64.70 ± 0.52^a	22.78 ± 0.53^b

Values presented as mean ± SE of triplicate samples

Means not sharing a common superscript(s) a, b, c, or d in a column are significantly different at P ≤ 0.05 as assessed by Duncan’s multiple range test