Table 5. Results of the analysis of residual nitrite and lipid oxidation in the sausages with 25% guava epicarp flour extract and 75% nitrite during storage.
| Parameter | t/day | |||
|---|---|---|---|---|
| 0 | 15 | 30 | ||
| w(residual nitrite)/(mg/kg) | (42.2±0.4)a | (31.3±0.2)b | (23.6±0.2)c | |
| Peroxide index/(mmol/kg) | (8.2±0.2)a | (11.6±0.8)b | (13.5±0.8)b | |
| p-anisidine value/(µmol/µg) | (20.1±0.3)a | (23.9±0.4)b | (26.0±0.1)b | |
| w(total volatile bases as N2)/(mg /100 g) | (14.9±0.7)a | (15.2±0.4)b | (16.1±0.4)b | |
| TBARS (as MDA)/(mg/kg) | (0.41±0.04)a | (0.43±0.09)b | (0.46±0.07)b | |
TBARS=thiobarbituric acid reactive substances, MDA=malondialdehyde
The results are shown as mean value±S.D. (N=3)
Different letters in superscript in the same row indicate that there is a significant difference between the samples, p<0.05