Table 5. TBARS of pork regular-fat sausages as affected by different drying methods and levels of grape tomato powder

Parameters	Treatment	Storage (day)
		0	3	7	14	21	28
TBARS (mg MAD/kg)	CTL	0.2338fA	0.2644eA	0.3283dA	0.4033cA	0.4445bA	0.4716aA
	REF	0.1898bD	0.1978abD	0.1975abE	0.2047abE	0.2084aE	0.2128aE
	F1	0.2233fAB	0.2472eB	0.3079dB	0.3433cB	0.3810bB	0.4026aB
	F2	0.2033eC	0.2360dB	0.2595cC	0.2858bC	0.3110aC	0.3275aC
	O1	0.2090dC	0.2191cdC	0.2254cD	0.2436bD	0.2595aD	0.2688aD
	O2	0.2218fB	0.2453eB	0.2621dC	0.2840cC	0.3094bC	0.3238aC

Mean with different superscripts in a same storage time are different (p<0.05).
Mean with different superscripts in the same treatment are different (p<0.05).
TBARS, thiobarbituric acid-reactive substances (mg MAD/kg); CTL, control; REF, reference (0.1% Ascorbic acid); F1, sausages mixed with 0.25% of freeze drying grape tomato powder (≤150 μm mesh) (F1GTPSs); F2, sausages mixed with 0.5% of freeze drying grape tomato powder (≤150 μm mesh) (F2GTPSs); O1, sausages mixed with 0.25% of oven dried grape tomato powder (≤150 μm mesh) at 100°C oven (O1GTPSs); O2, sausages mixed with 0.5% of oven dried grape tomato powder (≤150 μm mesh) at 100°C oven (O2GTPSs).