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. 2021 Jun 24;10(7):1460. doi: 10.3390/foods10071460

Figure 2.

Figure 2

Changes in thiobarbituric acid reactive substance (TBARS) values of Harbin dry sausages with different replacement levels of CFS during fermentation. Control: 100% backfat; FS1: 80% backfat and 20% CFS; FS2: 60% backfat and 40% CFS; FS3: 40% backfat and 60% CFS; FS4: 20% backfat and 80% CFS. Different lowercase letters (a–c) mean significant differences among the treatments (p < 0.05). Different uppercase letters (A–D) mean significant differences among different fermentation times (p < 0.05).