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
Pooled SEM (n=9).
Pooled SEM (n=15).
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).