Table 2. Proximate composition and TBARS of fermented sausages

Composition	NP	SP	SEM	p-value
Moisture (%)	25.54	23.16	0.21	0.17
Protein (%)	22.59	23.53	2.34	0.04
Fat (%)	36.75	38.66	1.28	0.46
Ash (%)	4.23	5.20	0.20	0.01
TBARS 2)	1.94	0.96	0.05	0.01