Table 4. Water holding capacity (%) of chicken nuggets as affected by different levels of roasted sesame seeds and frozen storage period1)
| Period | Treatments2) |
| Control | SN5 | SN10 |
| Day 0 | 97.58±0.318Dy | 95.38±0.215Bx | 97.22±0.456Cy |
| Day 7 | 94.30±0.883C | 94.35±0.613B | 93.87±0.522BC |
| Day 14 | 91.38±0.259Bx | 93.64±0.167By | 92.50±0.724By |
| Day 21 | 91.10±0.816Bxy | 89.36±0.947Ax | 91.89±0.804By |
| Day 28 | 82.77±1.395A | 87.27±1.921A | 84.16±1.589A |
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.