Skip to main content

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)
0 7 14 21
pH
CO (0%) 6.31 ± 0.06c 6.26 ± 0.03bc 6.19 ± 0.01ab 6.10 ± 0.02a
PK (12%) 6.27 ± 0.02c 6.21 ± 0.01c 6.13 ± 0.02b 6.01 ± 0.02a
TBARS (mg malonaldehyde/kg.)
CO (0%) 0.37 ± 0.01aB 0.47 ± 0.01bB 0.58 ± 0.0cB 0.73 ± 0.01dB
PK (12%) 0.24 ± 0.01aA 0.32 ± 0.01bA 0.53 ± 0.01cA 0.66 ± 0.01dA
Free fatty acid (% oleic acid)
CO (0%) 0.0022 ± 0.00a 0.015 ± 0.001b 0.027 ± 0.00Bc 0.047 ± 0.001Bd
PK (12%) 0.0021 ± 0.00aa 0.013 ± 0.001b 0.022 ± 0.001Ac 0.042 ± 0.001Ad
  1. *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.