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Table 4 Effect of refrigerated storage on pH, thiobarbituric acid reacting substances (TBARS) value and free fatty acid (FFA) value of aerobically packaged cooked chicken sausages (Mean ± SE) ^*

From: Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

Treatments	Storage period (Days)
Treatments	0	7	14	21
pH
CO (0%)	6.31 ± 0.06^c	6.26 ± 0.03^bc	6.19 ± 0.01^ab	6.10 ± 0.02^a
PK (12%)	6.27 ± 0.02^c	6.21 ± 0.01^c	6.13 ± 0.02^b	6.01 ± 0.02^a
TBARS (mg malonaldehyde/kg.)
CO (0%)	0.37 ± 0.01^aB	0.47 ± 0.01^bB	0.58 ± 0.0^cB	0.73 ± 0.01^dB
PK (12%)	0.24 ± 0.01^aA	0.32 ± 0.01^bA	0.53 ± 0.01^cA	0.66 ± 0.01^dA
Free fatty acid (% oleic acid)
CO (0%)	0.0022 ± 0.00^a	0.015 ± 0.001^b	0.027 ± 0.00^Bc	0.047 ± 0.001^Bd
PK (12%)	0.0021 ± 0.00^aa	0.013 ± 0.001^b	0.022 ± 0.001^Ac	0.042 ± 0.001^Ad

^*Mean ± SE with different superscripts in a row (lower case alphabet) and column (upper case alphabet) differ significantly (p < 0.05), n = 6 for each treatment, CO = Control, PK = Pumpkin.

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