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. 2016 Oct 28;21(11):1439. doi: 10.3390/molecules21111439

Table 3.

The effect of RBP on lipid oxidation during processing of salami.

Lipid Oxidation Indices	Treatments	Processing Time (Days)
Lipid Oxidation Indices	Treatments	0	3	6	9	12
POV	control	1.94 ± 0.18 ^j	4.65 ± 0.28 ^h	6.13 ± 0.08 ^d,e	8.72 ± 0.41 ^a	8.09 ± 0.13 ^b
	0.05% RBP extract	1.99 ± 0.09 ^j	4.23 ± 0.29 ⁱ	5.76 ± 0.11 ^f	7.21 ± 0.14 ^c	6.21 ± 0.21 ^d
	1% RBP	2.09 ± 0.24 ^j	3.96 ± 0.13 ⁱ	5.58 ± 0.14 ^f,g	7.22 ± 0.19 ^c	6.33 ± 0.11 ^d
TBARS	control	0.23 ± 0.01 ^h	0.32 ± 0.03 ^g	0.57 ± 0.11 ^d,e	0.87 ± 0.11 ^c	1.32 ± 0.12 ^a
	0.05% RBP extract	0.22 ± 0.01 ^h	0.33 ± 0.02 ^g	0.37 ± 0.04 ^g,f	0.66 ± 0.14 ^d	0.97 ± 0.09 ^b
	1% RBP	0.23 ± 0.01 ^h	0.34 ± 0.02 ^g	0.49 ± 0.03 ^e,f	0.71 ± 0.14 ^d	1.02 ± 0.09 ^b

Note: ^a–j Means with different superscripts letters differ significantly (p < 0.05).