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Table 4 Effect of isoflavone on the change in thiobarbituric acid values in dry-cured pork sausage during the ripening period (Malondialdehyde mg/kg)

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

Storage (days) Treatment SEM P-value
CON SUL ISO Treatment Storage
0 0.14a C 0.09b C 0.11ab C 0.01 * ***
15 0.18a B 0.16b B 0.15b B 0.007 *
30 0.23a A 0.21ab A 0.20b A 0.031 0.19
45 0.20a A 0.16b B 0.11c C 0.022 0.19
  1. 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).