. 2019 Dec;57(4):481–489. doi: 10.17113/ftb.57.04.19.6250

Table 4. Effect of taxifolin and commercial starter cultures on antioxidant activity of cold-smoked pork sausages during storage.

	Sample	t(storage)/day
	Sample	1	33	128	181
Scavenging activity/%	CR-1	(64.6±0.5)^a	(57.4±0.8)^a	(52.6±0.6)^a	(43.3±0.5)^a
	CR-2	(62.6±0.7)^a	(58.8±0.4)^a	(50.3±0.6)^a	(44.6±0.5)^a
	CR-3	(64.2±0.3)^a	(57.1±0.4)^a	(51.1±0.4)^a	(42.8±0.6)^a
	CR-4	(77.4±0.3)^b	(74.3±0.7)^b	(65.2±0.6)^b	(55.6±0.5)^b
	CR-5	(76.9±0.8)^b	(73.6±0.4)^b	(60.4±0.6)^b	(51.1±0.3)^b
	CR-6	(76.7±0.7)^b	(73.2±0.4)^b	(64.0±0.4)^b	(54.5±0.4)^b
	CR-7	(73.0±0.4)^b	(68.1±0.4)^b	(53.5±0.4)^a	(47.1±0.7)^a
	CR-8	(63.3±0.5)^a	(57.7±0.5)^a	(50.9±0.4)^a	(44.7±0.6)^a
Acid value/(mg /kg)	CR-1	(3.7±0.2)^a	(7.1±0.3)^a	(13.4±0.4)^a	(24.2±0.3)^a
	CR-2	(4.2±0.2)^a	(6.8±0.3)^a	(14.3±0.3)^a	(26.5±0.3)^a
	CR-3	(3.9±0.3)^a	(7.2±0.2)^a	(12.3±0.2)^a	(25.7±0.5)^a
	CR-4	(2.1±0.2)^b	(4.4±0.3)^b	(7.9±0.3)^b	(17.1±0.4)^b
	CR-5	(2.5±0.3)^b	(4.9±0.2)^b	(9.3±0.3)^b	(20.5±0.4)^a
	CR-6	(2.5±0.2)^b	(5.4±0.3)^b	(10.7±0.4)^ab	(21.8±0.2)^a
	CR-7	(2.6±0.2)^b	(5.7±0.3)^ab	(12.4±0.2)^a	(24.2±0.3)^a
	CR-8	(3.7±0.3)^a	(7.5±0.2)^a	(13.4±0.3)^a	(25.4±0.2)^a
Peroxide value/(mmolof O₂per kg of lipid)	CR-1	(0.28±0.04)^a	(0.65±0.02)^a	(0.87±0.04)^a	(1.58±0.07)^a
	CR-2	(0.25±0.03)^a	(0.59±0.03)^a	(0.91±0.06)^a	(1.34±0.08)^a
	CR-3	(0.34±0.03)^a	(0.61±0.02)^a	(0.94±0.03)^a	(1.49±0.05)^a
	CR-4	(0.25±0.01)^a	(0.31±0.01)^b	(0.63±0.07)^b	(1.15±0.04)^b
	CR-5	(0.26±0.03)^a	(0.42±0.01)^b	(0.74±0.02)^b	(1.26±0.06)^ab
	CR-6	(0.30±0.02)^a	(0.41±0.02)^b	(0.69±0.05)^b	(1.29±0.05)^ab
	CR-7	(0.21±0.02)^a	(0.40±0.04)^b	(0.75±0.03)^b	(1.45±0.03)^a
	CR-8	(0.27±0.03)^a	(0.58±0.03)^a	(0.92±0.08)^a	(1.32±0.04)^a

Results are expressed as mean value±standard deviation. Different letters in superscript indicate significant difference between the samples in the same row. Sample abbreviations are given in Table 1