Table 3. pH of fried chicken formulated with various levels of shrimp powder

Storage periods (weeks)	Shrimp powder (%)
	0	5	10	15
0	6.59±0.02Ca	6.61±0.01Ca	6.66±0.01Ba	6.77±0.01Aa
1	6.53±0.02Db	6.60±0.01Ca	6.65±0.01Bab	6.77±0.01Aa
2	6.49±0.01Dbc	6.57±0.01Cb	6.53±0.01Bb	6.75±0.01Aa
3	6.48±0.01Cc	6.56±0.01Bb	6.60±0.01Ac	6.63±0.01Ab

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).
Mean in the same column with different letters are significantly different (p<0.05).