Table 1.

Effect of refrigerated storage on physico-chemical characteristics of aerobically packaged microwave cooked chicken seekh kababs extended with different non- meat proteins. (Mean ± SE)

Treatments	Storage period (days)
	0	7	14	21
pH
C	6.1 ± 0.02Aa	6.2 ± 0.03ABa	6.3 ± 0.03BCa	6.3 ± 0.06Ca
CP (15%)	6.2 ± 0.03Ab	6.3 ± 0.02Ab	6.3 ± 0.01Bb	6.4 ± 0.01Bb
GG (15%)	6.3 ± 0.02Ab	6.3 ± 0.02Ab	6.3 ± 0.01Bb	6.4 ± 0.02Cb
BB (10%)	6.2 ± 0.01Ab	6.3 ± 0.01Bb	6.3 ± 0.01Bab	6.4 ± 0.01Cab
FFA (% oleic acid)
C	0.0020 ± 0.00Aa	0.015 ± 0.001Ba	0.025 ± 0.00Ca	0.047 ± 0.001Da
CP (15%)	0.0022 ± 0.00Aab	0.014 ± 0.001Ba	0.022 ± 0.001Cb	0.043 ± 0.001Db
GG (15%)	0.0021 ± 0.00Aab	0.013 ± 0.001Ba	0.021 ± 0.001Cb	0.042 ± 0.001Db
BB (10%)	0.0023 ± 0.00Ab	0.015 ± 0.001Ba	0.025 ± 0.001Ca	0.046 ± 0.001Da
TBARS (mg malonaldehyde/kg)
C	0.27 ± 0.017Aa	0.41 ± 0.015Ba	0.56 ± 0.019Ca	0.67 ± 0.028Da
CP (15%)	0.30 ± 0.018Aa	0.34 ± 0.009Ab	0.47 ± 0.018Bb	0.58 ± 0.020Cb
GG (15%)	0.28 ± 0.011Aa	0.32 ± 0.009Ab	0.46 ± 0.022Bb	0.57 ± 0.026Cb
BB (10%)	0.30 ± 0.017Aa	0.42 ± 0.014Ba	0.57 ± 0.020Ca	0.68 ± 0.026Da

Mean ± SE with different superscripts in a row wise (upper case alphabet) and column wise (lower case alphabet) differ significantly (P < 0.05), n₁ (pH) = 3, n₂ (TBA and FFA) = 6 for each treatment

C = Control, CP = Cowpea, GG = Green gram, BB = Black bean