Table 4. Effect of different inulin sources on the pH value of low-fat chicken sausages during storage.
| Period | Formulations | SEM1) | ||
|---|---|---|---|---|
| Control | Garlic inulin | Commercial inulin | ||
| Day 1 | 6.18Ay | 6.36Ax | 6.16Ay | 0.032 |
| Day 7 | 6.14Ay | 6.34Ax | 6.05Az | 0.043 |
| Day 14 | 6.12Ay | 6.24ABx | 6.04Az | 0.029 |
| Day 21 | 6.10ABx | 6.12BCx | 6.02Ay | 0.016 |
| Day 28 | 5.96Bx | 6.10Cx | 6.00Ax | 0.045 |
| SEM2) | 0.023 | 0.030 | 0.022 | |
1)
Pooled SEM (n=9).
2)
Pooled SEM (n=15).
A–C
Values in the same column with different superscripts differ significantly (p<0.05).
x–z
Values in the same row with different superscripts differ significantly (p<0.05).