Table 9. Effect of calamansi pulp extract on TBARS value of pork patty during storage at 4°C (unit: mg MDA/kg)

Treatment	Storage days (d)				SEM
Treatment	1	3	5	7	SEM
Control	0.28^Ab	0.30^Ab	0.29^Ab	0.33^Ba	0.005
0.2PCPE	0.19^Bc	0.23^Bb	0.26^ABa	0.28^Ba	0.005
0.4PCPE	0.20^Bb	0.23^Bb	0.26^Bb	0.87^Aa	0.015
SEM	0.004	0.008	0.008	0.014

Means within a column with different superscript differ significantly at at p<0.05.
Means within a row with different superscript differ significantly at p<0.05.
TBARS, 2-thiobarbituric acid reactive substances; 0.2PCPE, pork patty with 0.2% calamansi pulp extract addition; 0.4PCPE, pork patty with 0.4% calamansi pulp extract addition; MDA, malondialdehyde.