Sample code TBA Number*
0 days 15 days 30 days 45 days 60 days 75 days
FC 0.137 ± 0.31 0.140 ± 0.21 0.146 ± 0.27 0.155 ± 0.25 0.165 ± 0.310 0.215 ± 0.31
FH10K5 0.125 ± 0.32 0.129 ± 0.24 0.135 ± 0.28 0.145 ± 0.27 0.156 ± 0.32 0.213 ± 0.35
FH10L5 0.102 ± 0.31 0.110 ± 0.25 0.120 ± 0.29 0.130 ± 0.25 0.139 ± 0.34 0.0.211 ± 0.36
FH15K5 0.140 ± 0.34 0.145 ± 0.28 0.150 ± 0.27 0.159 ± 0.26 0.170 ± 0.37 0.0.230 ± 0.39
FH15L5 0.121 ± 0.35 0.126 ± 0.25 0.132 ± 0.25 0.140 ± 0.25 0.156 ± 0.38 0.0.223 ± 0.33
FH20L5 0.122 ± 0.32 0.128 ± 0.27 0.135 ± 0.26 0.146 ± 0.26 0.155 ± 0.31 0.0.228 ± 0.32
Fc → Sample of fermented sausage, controlled
H10, H15, H20 – 10, 15, 20 % heart respectively, K5 - 5% Kidney, L5 – 5% Lever
*Values are means of six replicate ±SD
Table 5: Evaluation of TBA Number* of fermented sausage, incorporated with different levels of offals during refrigerated storage (4°C).