Table 2. pH values of chicken nuggets as affected by different levels of roasted sesame seeds and frozen storage period1)
| Period | Treatments2) |
| Control | SN5 | SN10 |
| Day 0 | 6.73±0.015Ay | 6.68±0.010Axy | 6.67±0.306Ax |
| Day 7 | 6.33±0.050B | 6.36±0.051B | 6.37±0.021B |
| Day 14 | 6.34±0.030B | 6.35±0.006B | 6.34±0.026B |
| Day 21 | 6.29±0.025B | 6.34±0.035B | 6.30±0.057B |
| Day 28 | 6.26±0.017B | 6.29±0.032B | 6.26±0.053B |
Values represented as mean±SD of six replicates per treatment.
Control, nuggets with 0% RSS (w/w); SN5, nuggets with 5% RSS (w/w); SN10, nuggets with 10% RSS (w/w).
Values in the same column with different superscripts differ significantly (p<0.05).
Values in the same row with different superscripts differ significantly (p<0.05).
RSS, roasted sesame seeds.