Effect of storage
Storage duration (days)
TK - Traditional kilishi (100% ingredients)
SK1 - Sausage-type kilishi (100% ingredients)
SK2 - Sausage-type kilishi (85% Ingredients)
SK3 - Sausage-type kilishi (90% ingredients)
SK4 - Sausage-type kilishi (95% ingredients)
SK5 - Sausage-type kilishi (105% ingredients)
SK6 - Sausage-type kilishi( 110% ingredients)
SK7 - Sausage-type kilishi (115% ingredients)
Figure 1: Effect of storage duration on free fatty acid (FFA) of kilishi samples.