Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage

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
Storage (days)	CON	SUL	ISO	SEM	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

1) CON, Dry-cured sausage processed with 100% commercial diet fed pork; SUL, Dry-cured sausage processed with 0.3% sulfur fed pork; ISO, 0.25% isoflavone + dry-cured sausage processed with 0.3% sulfur fed pork. 2)^NS; Not significant; a-c means within a row with different letters are significantly different, P < 0.05; A-D means within a column with different letters are significantly different, P < 0.05. Significance level of treatment is given by ***(P <0.001); **(P<0.01); *(P<0.05)* All values are mean ± standard deviation (n = 3).

ISSN: 2055-0391