Table 4. The effects of GSF on the FFA and TBA values of sausages during ripening and storage periods*

GSF (%)	Ripening			Storage
GSF (%)
0 d	7 d	14 d	20 d	40 d	80 d
FFA
0.00	0.27±0.04 ^E	1.26±0.23 ^D	1.46±0.11 ^CD	1.82±0.23 ^BC	1.96±0.01 ^AB	2.28±0.11 ^A
0.75	0.23±0.06 ^D	1.16±0.09 ^C	1.38±0.13 ^C	1.85±0.17 ^B	1.84±0.03 ^B	2.17±0.06 ^A
1.50	0.20±0.04 ^E	1.06±0.06 ^D	1.33±0.03 ^C	1.72±0.04 ^B	1.81±0.12 ^B	2.15±0.05 ^A
3.00	0.20±0.01 ^F	1.05±0.01 ^E	1.31±0.02 ^D	1.63±0.03 ^C	1.84±0.07 ^B	2.08±0.07 ^A
TBA
0.00	0.222±0.011 ^F	0.387±0.005 ^E	0.636±0.003 ^a,D	0.718±0.008 ^a,C	0.799±0.006 ^a,B	0.892±0.006 ^a,A
0.75	0.206±0.011 ^F	0.376±0.023 ^E	0.631±0.006 ^a,D	0.710±0.002 ^ab,C	0.800±0.013 ^a,B	0.864±0.011 ^b,A
1.50	0.228±0.005 ^F	0.363±0.024 ^E	0.626±0.005 ^ab,D	0.705±0.006 ^ab,C	0.782±0.005 ^ab,B	0.867±0.008 ^b,A
3.00	0.212±0.009 ^F	0.362±0.008 ^E	0.617±0.003 ^b,D	0.696±0.002 ^b,C	0.766±0.005 ^b,B	0.824±0.006 ^c,A