. 2016 Apr 22;30(1):85–93. doi: 10.5713/ajas.16.0023

Table 3.

Primary and secondary products of lipid oxidation of fermented venison sausage (mean values±standard error of the mean)

Items	Storage time (S, d)	Treatment (T)				Significance

		F1	F2	F3	F4	T	S	T×S
Conjugated dienes (μmol/mg)	0	0.308±0.021^b ^B	0.207±0.011^a ^A	0.216±0.021^a ^A	0.226±0.059^a ^A	^**	^*	^*
	30	0.252±0.026^b ^A	0.203±0.017^a ^A	0.212±0.011^a ^A	0.187±0.027^a ^A
	90	0.227±0.019^a ^A	0.228±0.024^a ^A	0.212±0.036^a ^A	0.233±0.021^a ^A
TBARS (mg/kg)	0	1.88±0.15^a ^A	2.33±0.16^b ^A	1.78±0.38^a ^A	2.14±0.48^ab ^A	^*	^**	^*
	30	2.17±0.22^ab ^A	2.39±0.09^b ^A	1.95±0.12^a ^A	3.42±0.16^c ^B
	90	3.65±0.46^b ^B	3.26±0.26^b ^B	2.37±0.16^a ^B	4.00±0.50^b ^B

T, treatment; S, storage time; T×S, treatment – storage time interaction; TBARS, 2-thiobarbituric acid reactive substances.

^a–c

Within the same storage time, means followed by the same lower case letters between the samples do not differ significantly.

^A–B

Means followed by the same capital letters between the same sample at different storage times do not differ significantly.

p≤0.05;

^**

p≤0.01.