Fig. 1. Changes of thiobarbituric acid reactive substances (TBARS), hexanal and total oxidative products in pork patties as affected by treatment (two levels of fresh garlic) and storage time. (A) TBARS, (B) Hexanal, (C) Total oxidative products; Control, control patty without fresh garlic; BHT 0.01%, reference patty with BHT (butylated hydroxyl toluene, 0.01%); Fresh garlic 1.4%, patty containing fresh garlic (1.4%); Fresh garlic 2.8%, patty comtaining fresh garlic (2.8%).