Storage duration (days)

STK - 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 3: Effect of storage duration on thiobarbituric acid (TBA) value of kilishi samples.