Table 5. Effect of different inulin sources on the WHC (%) of low-fat chicken sausages during storage.
| Period | Formulations | SEM1) | ||
|---|---|---|---|---|
| Control | Garlic inulin | Commercial inulin | ||
| Day 1 | 91.83Ax | 91.64Ax | 90.42Ax | 0.624 |
| Day 7 | 87.30ABx | 86.18Bx | 86.50Bx | 0.538 |
| Day 14 | 85.43BCx | 83.57Bx | 83.50BCx | 0.451 |
| Day 21 | 81.04CDx | 78.80Cx | 80.96Cx | 0.555 |
| Day 28 | 78.14Dx | 76.04Cx | 77.24Dx | 0.636 |
| SEM2) | 1.371 | 1.494 | 1.245 | |
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).