Effect of storage duration
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.