Table 4. Summary of interactions and main effects of sulfur-containing compounds and oxidative products in pork patties as affected by treatment (fresh garlic) and storage time during storage at 4℃.
Compounds | Interactions | Main effects | |
---|---|---|---|
Treatment*Storage time | Treatment | Storage time | |
Sulfur-containing compounds | |||
allyl mercaptan | NS | ** | * |
allyl methyl sulfide | NS | ** | NS |
diallyl sulfide | NS | ** | NS |
methyl-(E)-propenyl-disulfide | NS | ** | NS |
diallyl disulfide | NS | ** | NS |
Total | NS | ** | * |
Oxidative compounds | |||
1-pentanol | NS | NS | ** |
hexanal | ** | ** | ** |
1-hexanol | NS | * | ** |
heptanal | NS | NS | * |
(E)-2-heptenal | NS | ** | * |
1-octen-3-ol | NS | NS | * |
(E)-2-octenal | NS | ** | * |
nonanal | NS | ** | NS |
Total | ** | ** | ** |
NS, not significant; * indicates p<0.05; ** indicates p<0.001.