Table 5. VBN, TBARS, and TBC of emulsified pork sausages added with creatine at 7 days after storage

Traits	Control	CS1	CS2	CS3	CS4
VBN (mg/100 g)	9.93±0.42	8.92±1.55	7.96±0.19	7.82±0.01	8.10±0.01
TBARS (mg MDA/kg)	0.06±0.01^a	0.04±0.01^ab	0.04±0.01^ab	0.03±0.02^ab	0.03±0.02^b
TBC (CFU/g)	4.23±0.22^a	4.19±0.31^ab	3.96±0.36^b	3.91±0.38^b	3.83±0.12^b

CS1: sausage addition creatine 0.5%, CS2: sausage addition creatine 1.0%, CS3: sausage addition creatine 1.5%, CS4: sausage addition creatine 2.0%.
Means with different superscriptions within the same row differ significantly (p<0.05).
VBN, volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; TBC, total bacteria count.