. 2019 Oct 31;39(5):742–755. doi: 10.5851/kosfa.2019.e62

Table 6. Thiobarbituric acid reactive substances (TBARS) value of cooked sausage formulated with different level of cacao bean husk powder during cold storage (4°C).

Storage period (day)	Adding levels of cacao bean husk powder (%)
Storage period (day)	0 (control)	0.25	0.5	0.75	1	2
0	0.79±0.00^Ca	0.46±0.01^Bb	0.37±0.02^Bc	0.22±0.01^Bd	0.19±0.01^Be	0.17±0.01^Af
3	1.15±0.06^Ba	0.47±0.01^Bb	0.38±0.01^Bc	0.23±0.02^Bd	0.20±0.00^Be	0.18±0.01^Ae
7	2.01±0.01^Aa	0.53±0.02^Ab	0.44±0.01^Ac	0.30±0.01^Ad	0.25±0.01^Ae	0.20±0.01^Af

Do not observed in the reference.

^a-d

Mean in the same row with different letter are significantly different (p<0.05).

^A-C

Mean in the same line with different letter are significantly different (p<0.05).