Table 5. Cooking loss (%) of chicken nuggets as affected by different levels of roasted sesame seeds and frozen storage period1)

Period Treatments2)
Control SN5 SN10
Day 0 1.38±0.085Ax 1.42±0.032Ax 2.00±0.036Ay
Day 7 2.00±0.116Bx 2.32±0.069By 3.17±0.033Bz
Day 14 2.47±0.249BCx 2.97±0.050Cy 3.45±0.119Cz
Day 21 2.75±0.075Cx 3.34±0.291Cy 4.11±0.129Dz
Day 28 4.22±0.297D 3.96±0.155D 4.24±0.116D
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.