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) ^*

pH

6.31 ± 0.06^c

6.26 ± 0.03^bc

6.19 ± 0.01^ab

6.10 ± 0.02^a

6.27 ± 0.02^c

6.21 ± 0.01^c

6.13 ± 0.02^b

6.01 ± 0.02^a

TBARS (mg malonaldehyde/kg.)

0.37 ± 0.01^aB

0.47 ± 0.01^bB

0.58 ± 0.0^cB

0.73 ± 0.01^dB

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)

0.0022 ± 0.00^a

0.015 ± 0.001^b

0.027 ± 0.00^Bc

0.047 ± 0.001^Bd

0.0021 ± 0.00^aa

0.013 ± 0.001^b

0.022 ± 0.001^Ac

0.042 ± 0.001^Ad