Table 6. Volatile basic nitrogen (mg%) of fried chicken formulated with various levels of shrimp powder

Storage periods (weeks)	Shrimp powder (%)
	0	5	10	15
0	2.52±0.01Ad	1.68±0.01Bd	1.68±0.01Bd	0.84±0.01Cd
1	7.28±0.49Ac	4.20±0.01Bc	3.92±0.97Bc	2.80±0.49Cc
2	14.29±0.01Ab	10.55±0.81Bb	9.80±0.49Bb	8.40±0.01Cb
3	19.61±0.49Aa	17.09±0.49Ba	16.25±0.49BCa	15.69±0.49Ca

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).