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. 2021 Nov 1;41(6):1060–1077. doi: 10.5851/kosfa.2021.e58

Fig. 1. TBARS value of emulsion sausage prepared with natural extracts during storage.

Fig. 1.

A–F Different letters within the same storage day meant significantly different. a–f Different letters within the same treatments meant significantly different. NC, negative control (sausage with no preservative); PC, positive control (sausage with sorbic acid); T1, sausage with Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba (27); T2, sausage with Punica granatum L. (peel) (32); T3, sausage with Ecklonia cava (23); T4, sausage with Nelumbo nucifera Gaertner (ovary) (45); T5, sausage with Schisandra chinensis (Turcz.) Baill. (4); T6, sausage with Rubus coreanus Miq. (36). TBARS, thiobarbituric acid reactive substances.