Table 4. Effect of different inulin sources on the pH value of low-fat chicken sausages during storage

Period	Formulations			SEM¹⁾
Period	Control	Garlic inulin	Commercial inulin	SEM¹⁾
Day 1	6.18^Ay	6.36^Ax	6.16^Ay	0.032
Day 7	6.14^Ay	6.34^Ax	6.05^Az	0.043
Day 14	6.12^Ay	6.24^ABx	6.04^Az	0.029
Day 21	6.10^ABx	6.12^BCx	6.02^Ay	0.016
Day 28	5.96^Bx	6.10^Cx	6.00^Ax	0.045
SEM²⁾	0.023	0.030	0.022

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).