The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

Table 1

Proximate compositions of recipes A, B, and C.

Day

Moisture (%)

Ash (%)

Fat (%)

Crude protein (%)

A

B

C

A

B

C

A

B

C

A

B

C

0

^aA

^aA

^aA

^aA

^aA

^aB

^aA

^aA

^aA

^aA

^aA

^aA

2

^aA

^aB

^adA

^aA

^aA

^aA

^aA

^aA

^aA

^aA

^aA

^acA

4

^bA

^aA

^bA

^acA

^aA

^aA

^aA

^aA

^aA

^aA

^aA

^adA

6

^abA

^aA

^aA

^bA

^bA

^bcB

^aA

^aA

^aA

^aA

^aA

^aB

8

^abA

^aA

^aA

^acA

^aB

^aA

^aA

^aA

^aA

^bA

^bA

^bcdA

18

^abA

^aA

^cdA

^adA

^aA

^aA

^aA

^aA

^aA

^cA

^bA

^bA

28

^acA

^aAB

^cBC

^cdA

^afB

^acB

^aA

^aA

^aA

^cA

^bA

^bA

The value is . The lowercase letter in a column indicated a significantly different value (). The uppercase letter in a row showed a significant difference (). ^A2000 g of shrimp, 100 g of salt, and 400 g of sugar; ^Brecipe A added 20 g of curly-red chilli pepper; ^Crecipe A added 20 g of garlic powder.