Table 1.
Weight losses and proximate composition (%) of grilled cooked longanizas.
| Parameters | Samples * | |||
|---|---|---|---|---|
| P-NF | P-RF | C-RF | O-RF | |
| Weight losses | 24.73 ± 0.17 c | 22.38 ± 0.27 b | 6.71 ± 0.72 a | 7.10 ± 1.13 a |
| Proximate composition | ||||
| Ash | 3.89 ± 0.08 c | 3.27 ± 0.06 a | 3.49 ± 0.05 b | 3.51 ± 0.03 b |
| Moisture | 62.29 ± 1.04 a | 70.93 ± 0.02 c | 65.21 ± 0.56 b | 66.40 ± 0.20 b |
| Protein | 19.94 ± 0.33 c | 17.29 ± 0.34 b | 13.61 ± 1.27 a | 14.97 ± 0.61 a |
| Fat | 12.76 ± 0.53 c | 6.92 ± 0.30 a | 9.53 ± 0.75 b | 7.92 ± 0.55 a |
* For samples denominations, see Figure 1. Means ± standard deviation. Different superscript letters (a,b,c) in the same row (for each parameter) indicate significant differences (p < 0.05) between different formulations (P-NF, P-RF, C-RF and O-RF).