Table 3 Free fatty acid and TBARS value of traditional meat product during refrigerated & ambient storage

Refr.

Free fatty acid (%)

C

0.7 ± 0.32^eP

2.8 ± 0.16^dP

3.6 ± 0.32^cP

5.2 ± 0.19^bP

7.1 ± 0.49^aP

SDA

0.2 ± 0.13^eQ

0.9 ± 0.27^dR

1.2 ± 0.19^cdR

2.4 ± 0.45^bR

3.2 ± 1.29^aR

PL

0.5 ± 0.25^ePQ

1.3 ± 0.41^dQ

1.8 ± 1.24^cdQ

2.9 ± 0.44^bQ

3.7 ± 0.21^aQ

CL

0.4 ± 0.31^ePQ

1.1 ± 0.32^dQR

1.6 ± 0.22^cdQ

2.7 ± 0.16^bQR

3.5 ± 1.29^aQR

TBARS (mg MDA/kg)

C

0.7 ± 0.22^dP

1.6 ± 0.18^cP

1.9 ± 0.36^cP

2.8 ± 0.47^bP

4.1 ± 0.97^aP

SDA

0.1 ± 0.25^dQ

0.4 ± 0.42^cdR

0.7 ± 0.51^cR

1.3 ± 1.21^bR

1.9 ± 0.86^aR

PL

0.5 ± 0.19^dPQ

0.9 ± 0.28^cdQ

1.2 ± 1.71^cQ

1.8 ± 0.59^bQ

2.6 ± 1.26^aQ

CL

0.3 ± 0.82^dQ

0.6 ± 0.76^cdQR

0.9 ± 0.51^cQR

1.5 ± 0.29^bQR

2.2 ± 0.62^aQR

Amb.

Free fatty acid (%)

C

0.9 ± 0.39^eP

3.6 ± 0.51^dP

4.3 ± 0.66^cP

6.7 ± 0.81^bP

8.9 ± 0.32^aP

SDA

0.3 ± 1.17^eQ

1.9 ± 1.49^dQR

2.2 ± 0.61^cR

3.1 ± 0.44^bR

4.1 ± 0.56^aR

PL

0.7 ± 1.29^eP

2.1 ± 0.56^dQ

2.8 ± 0.78^cQ

3.9 ± 0.39^bQ

4.6 ± 0.77^aQ

CL

0.5 ± 0.18^eQP

1.6 ± 0.21^dR

2.4 ± 0.21^cR

3.6 ± 0.2^bRQ

4.3 ± 0.89^aQR

TBARS (mg MDA/kg)

C

0.9 ± 1.01^eP

2.4 ± 0.59^dP

3.9 ± 0.44^cP

4.8 ± 0.44^bP

7.2 ± 0.71^aP

SDA

0.4 ± 0.41^eQ

0.8 ± 0.71^dR

1.5 ± 0.69^cS

2.4 ± 0.82^bS

3.3 ± 0.97^aS

PL

0.7 ± 0.52^ePQ

1.4 ± 0.87^dQ

2.6 ± 0.34^cQ

3.2 ± 0.46^bQ

4.1 ± 0.89^aQ

CL

0.5 ± 0.43^eQ

1.1 ± 1.17^dQR

1.9 ± 1.49^cR

2.8 ± 0.55^bR

3.9 ± 1.16^aR