Table 3. Effect of MAP varying in gas composition on TBARS and VBN of dry fermented sausages during storage

Parameter	Days	Treatments1)					SEM2)
		Control	MAP1	MAP2	MAP3	MAP4
TBARS (mg MA/kg)	1	1.01aA	0.87b	0.78bB	0.77bA	0.58cA	0.00
	15	0.95aB	0.73b	0.84bB	0.73cA	0.54dA	0.00
	30	0.91aB	0.77b	0.80bB	0.70cA	0.50dB	0.01
	45	0.85aC	0.79b	0.94aA	0.67cB	0.43dC	0.00
	SEM	0.01	0.00	0.00	0.00	0.00
VBN (mg%)	1	8.87cB	7.47dC	10.36aB	6.62eD	9.52bC	0.86
	15	8.96cB	8.78cB	13.54aA	13.10abB	12.16bB	1.78
	30	10.92cA	11.86cA	14.47aA	13.62bA	12.42cA	1.61
	45	8.68b	7.36C	8.73D	8.49C	8.70D	1.38
	SEM	1.65	1.27	1.44	0.99	1.77

Treatments are control (vacuum packaging); MAP1, 25% CO₂/75% N₂; MAP2, 50% CO₂/50% N₂; MAP3, 70% CO₂/30% N₂; MAP4, 100% CO_2.
n=3.
Means with different letters within a column of significantly different (p<0.05).
Means with different letters within a row are significantly different (p<0.05).
MAP, modified atmosphere packaging; TBARS, thiobarbituric acid reactive substance; VBN, volatile basic nitrogen.