. 2015 Nov 10;53(3):1679–1689. doi: 10.1007/s13197-015-2098-3

Table 2.

L*(lightness), a*(redness) b*(yellowness), TBARS (Thiobarbituric acid reactive substances) values of probiotic sausage samples during ripening

Parameter	Treatments	Time (days)
Parameter	Treatments	1	5	9
L*	L3	45.66 ^abc	43.25^abc	38.96^ab
	L5	44.69^bc	41.49^bc	37.86^b
	L8	43.62^c	40.60^c	38.18^ab
	M3	46.02^abc	44.19^ab	41.19^ab
	M5	45.17 ^abc	43.15^abc	41.39^ab
	M8	45.10 ^abc	42.41^bc	40.83^ab
	H3	47.39^ab	43.62^abc	39.87^ab
	H5	46.80^ab	42.98^abc	40.55^ab
	H8	47.68^a	45.97^a	41.43^a
a*	L3	14.66	14.73	14.19
	L5	15.08	14.74	13.48
	L8	14.41	14.25	14.11
	M3	14.76	14.72	15.74
	M5	14.24	14.65	14.81
	M8	14.77	13.54	13.86
	H3	12.96	14.31	14.86
	H5	13.34	13.76	13.93
	H8	13.86	13.39	13.97
b*	L3	17.17	13.21	11.42
	L5	16.45	14.15	10.99
	L8	16.25	13.37	10.42
	M3	18.7	14.13	12.22
	M5	16.82	14.7	13.17
	M8	17.52	14.74	11.74
	H3	15.03	13.58	12.22
	H5	15.32	13.3	11.1
	H8	16.75	13.69	11.22
TBARS (malondialdehyde/kg)	L3	0.38^bc	0.49^d	0.75^bc
	L5	0.40^bc	0.54^dc	0.82^abc
	L8	0.36^bc	0.48^d	0.66^c
	M3	0.46^abc	0.56^dc	0.77^bc
	M5	0.42^bc	0.62^bc	0.75^bc
	M8	0.52^abc	0.68^b	0.93^ab
	H3	0.55^ab	0.72^ab	1.06^a
	H5	0.51^abc	0.72^ab	0.82^abc
	H8	0.60^a	0.81^a	0.97^ab

Values are mean of triplicates

^a-dAny two means in the same column having the same letters in the same section are not significantly different (p < 0.05) according to Duncan’s test