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.