. 2021 Apr 14;10(4):852. doi: 10.3390/foods10040852

Table 3.

Effect of added doses of sodium nitrite and nitrate on the concentration of thiobarbituric acid reactive substances (TBARS), carbonyl and free thiol groups in dry-cured fermented sausages.

	0 NO₂/NO₃	80 NO₂/NO₃	200 NO₃	120 NO₂/NO₃
TBARS µg MDA/g lipids	12.67 ^a ± 0.39	7.34 ^b ± 0.41	8.39 ^b ± 0.89	6.05 ^b ± 0.91
Carbonyl groups nmoles/mg proteins	2.44 ^a ± 0.06	2.74 ^b ± 0.04	2.79 ^b ± 0.12	2.79 ^b ± 0.06
Free thiol groups nmoles/mg proteins	33.72 ^a ± 1.87	32.65 ^a ± 3.38	30.68 ^a ± 2.12	26.26 ^a ± 1.66

The level of TBARS is expressed in µg MDA/g lipids and the level of carbonyl and free thiol groups are expressed in nmoles/mg of proteins. Values are mean ± SEM of 6 independent determinations. Values without common superscripts differ significantly (p < 0.01).