Table 8. Effect of calamansi pulp extract on VBN value of pork patty during storage at 4°C (unit: mg MDA/kg)

Treatment	Storage days (d)				SEM
Treatment	1	3	5	7	SEM
Control	6.98^d	7.77^c	11.94^Ab	13.31^Aa	0.170
0.2PCPE	7.21^b	7.77^b	7.98^Bb	9.80^Ba	0.273
0.4PCPE	7.61^b	7.97^b	7.60^Bb	8.76^Ca	0.175
SEM	0.183	0.146	0.303	0.181

Means within a column with different superscript differ significantly at p<0.05.
Means within a row with different superscript differ significantly at p<0.05.
VBN, volatile basic nitrogen; 0.2PCPE, pork patty with 0.2% calamansi pulp extract addition; 0.4PCPE, pork patty with 0.4% calamansi pulp extract addition.