Table 4
Effect of isoflavone on the change in thiobarbituric acid values in dry-cured pork sausage during the ripening period (Malondialdehyde mg/kg)
Storage (days)
Treatment
SEM
P-value
CON
SUL
ISO
Treatment
Storage
0
0.14
a C
0.09
b C
0.11
ab C
0.01
*
***
15
0.18
a B
0.16
b B
0.15
b B
0.007
*
30
0.23
a A
0.21
ab A
0.20
b A
0.031
0.19
45
0.20
a A
0.16
b B
0.11
c C
0.022
0.19