Table 3.

Changes in VBN and TBARS of low-salt frankfurters formulations with FRB during refrigerated storage for 4 weeks

	Storage period (weeks)
	0	1	2	3	4
VBN mg%
Control	6.44 ± 0.65cE	11.30 ± 0.64dD	15.73 ± 1.10dC	17.63 ± 0.64cB	18.20 ± 0.79dA
T1	7.14 ± 0.96bD	15.44 ± 1.02aC	21.29 ± 2.16aB	22.89 ± 1.94aB	28.62 ± 1.54aA
T2	8.12 ± 1.26aD	14.87 ± 0.92bC	17.54 ± 1.30bB	18.44 ± 0.97bB	26.32 ± 1.74bA
T3	7.36 ± 1.03bD	12.56 ± 0.52cC	16.27 ± 1.46cA	17.22 ± 0.71cB	19.74 ± 0.54cA
T4	6.82 ± 0.56cD	11.14 ± 1.05dC	15.97 ± 2.93 dB	15.51 ± 1.11 dB	19.69 ± 1.17cdA
TBARS mg MD/kg
Control	0.14 ± 0.02aE	0.27 ± 0.01bD	0.34 ± 0.04bC	0.39 ± 0.04bB	0.48 ± 0.03aA
T1	0.13 ± 0.01aE	0.29 ± 0.02aD	0.40 ± 0.02aC	0.45 ± 0.03aB	0.49 ± 0.03aA
T2	0.14 ± 0.02aD	0.23 ± 0.01cC	0.24 ± 0.03cBC	0.26 ± 0.02 dB	0.34 ± 0.04cA
T3	0.14 ± 0.02aE	0.23 ± 0.02cD	0.26 ± 0.02cC	0.32 ± 0.03cB	0.38 ± 0.03bA
T4	0.13 ± 0.01aD	0.24 ± 0.02cC	0.27 ± 0.03cC	0.30 ± 0.03cB	0.36 ± 0.02bcA

All values are mean ± SD of three replicates

Control: frankfurter with 1.5% NaCl, T1 frankfurter with 1.0% NaCl + 0.05% ascorbic acid, T2 frankfurter with 1.0% NaCl + 1.0% FRB, T3 frankfurter with 1.0% NaCl + 3.0% FRB, T4 frankfurter with 1.0% NaCl + 5.0% FRB

^a–dMeans sharing different letters in the same column are significantly different (p < 0.05)

^A–EMeans sharing different letters in the same row are significantly different (p < 0.05)