Table 8. Change in VBN values of emulsion sausages with different levels of GP during refrigerated storage time

Storage time (wk)	Treatments¹⁾
Storage time (wk)	Control	T1	T2	T3	T4
1	11.62±0.16^Dc	12.81±0.32^Cc	13.09±0.41^BBc	13.82±0.16^Bc	14.65±0.31^Ac
2	12.62±0.47^Cc	12.08±0.72^Cc	13.54±0.16^Bc	14.09±0.16^Bc	16.02±0.31^Ab
3	14.55±0.28^Bb	15.01±0.79^Bb	15.92±0.27^Ab	16.29±0.15^Ab	16.38±0.15^Ab
4	18.21±0.73^ABa	16.29±1.19^Ca	17.94±0.99^Ba	18.12±0.16^ABa	19.49±0.16^Aa