Table 4. Effect of marination with traditional sauces on TBARS content of the marinated pork under Sous Vide cooking during storage (0–8 wk)

Treatment	TBARS (mg MDA/kg sample)					SEM
Treatment	0 d	2 wk	4 wk	6 wk	8 wk	SEM
T1	0.65^bB	0.76^bB	0.76^cB	0.89^cB	1.11^aA	0.17
T2	0.80^a	0.71^b	1.32^ab	1.03^ab	0.82^b	0.25
T3	0.62^bB	1.33^aA	1.56^aA	1.34^aA	1.33^aA	0.36
T4	0.96^a	1.19^a	1.09^b	1.18^b	1.06^ab	0.10
T5	0.68^bB	0.90^abB	1.39^abA	1.07^cA	1.15^aA	0.28
T6	0.63^b	0.68^b	0.84^bc	1.26^a	0.87^b	0.25

Means within a column with different letters differ significantly p<0.05.
Means within a row with different letters differ significantly p<0.05.
T1, marinated with brine water (control); T2, marinated with Meju soy sauce; T3, marinated with Brewed soy sauce; T4, marinated with Fish soy sauce; T5, marinated with Ishiru fish sauce; T6, marinated with Anchovy fish sauce.