Table 4. Effect of Gleditsia sinensis Lam. extract on storage characteristics of emulsion-type pork sausages during 4 wk at 10°C

Items Treatments2 Storage (wk) SEM1

0 1 2 3 4
DPPH3 (%) C 15.64Fb 20.40Da 13.47Ec 16.61Eb 15.44Dbc 0.657
T1 69.57Cc 45.48Aa 67.34Cd 81.79Bb 88.74Aa 2.415
T2 39.79Ec 62.40Cb 50.47Da 26.51Dd 41.68Cc 2.154
T3 55.44Dc 62.40Bb 70.42Ba 48.53Cd 60.66Bb 1.967
T4 88.46Ba 87.29Aa 84.71Ab 83.49Bb 89.46Aa 0.650
T5 91.33Aa 87.49Ab 84.46Ac 90.54Aa 89.48Aa 0.697
SEM1 6.481 6.186 5.952 7.052 6.846
Volatile basic nitrogen (mg%) C 7.98Bc 8.82Cbc 9.24Cb 9.24Cb 17.64a 0.319
T1 8.02Bb 11.34Aa 11.48ABa 11.43Aa 18.22a 0.387
T2 8.19ABb 11.15Aa 9.98BCa 10.08ABCa 18.64a 0.316
T3 8.40ABc 9.75BCab 10.82ABCab 11.62Aa 18.61ab 0.323
T4 8.54Ac 9.66BCbc 12.04Aa 10.99ABab 18.49a 0.465
T5 8.40ABc 10.26ABab 10.45ABCab 9.38BCbc 17.40a 0.316
SEM1 0.067 0.250 0.277 0.309 0.172
Total plate count4 (Log CFU/g) C - 0.38B 1.00AB 1.22 1.18 0.307
T1 - 0.95A 1.97A 1.30 1.16 0.318
T2 - - 1.55AB - - 0.243
T3 - 0.34B 0.30B 0.23 - 0.080
T4 - - 0.34B 0.30 - 0.087
T5 - - - 0.30 - 0.060
SEM1 - 0.112 0.253 0.255 0.263