Table 3.
Changes in water activity, pH, thiobarbituric acid(TBA), and volatile basic nitrogen(VBN) of frankfurter sausages containing different amounts of yam powder during chilled storage at 10°C

Storage time (weeks)	Treatments1)	Aw	pH	TBA (mg MA/kg)	VBN (mg%)
0	C	AB0.967±0.003c	D6.17±0.01d	A0.12±0.00g	A4.2±1.1d
	T1	AB0.967±0.001AB	C6.22±0.01c	A0.11±0.06e	AB2.8±1.1d
	T2	B0.963±0.002c	B6.24±0.00c	A0.10±0.00f	B1.8±0.7e
	T3	A0.971±0.002bc	A6.26±0.00c	A0.14±0.00c	B1.4±1.1e
1	C	B0.971±0.002b	B6.25±0.01c	B0.15±0.01f	B7.7±1.8c
	T1	A0.973±0.001a	B6.25±0.01b	A0.24±0.02d	B8.1±2.9c
	T2	B0.970±0.001b	B6.25±0.00b	A0.22±0.01e	AB10.5±2.7d
	T3	B0.969±0.001b	A6.29±0.00b	A0.23±0.00c	A13.7±0.7d
2	C	B0.967±0.002c	C6.30±0.01a	B0.41±0.00e	B20.0±3.5b
	T1	A0.970±0.001b	B6.32±0.00a	B0.41±0.01d	AB21.0±4.4b
	T2	A0.970±0.002b	A6.34±0.00a	B0.40±0.05d	AB21.7±5.2c
	T3	A0.969±0.001c	B6.33±0.01a	A0.46±0.06b	A29.4±7.3c
3	C	A0.973±0.002AB	B6.27±0.01b	A0.54±0.02d	B22.4±3.2a
	T1	A0.973±0.001a	C6.16±0.01d	B0.50±0.01c	B24.9±2.1a
	T2	A0.972±0.001b	C6.18±0.00d	B0.48±0.01c	B25.6±1.3b
	T3	A0.972±0.001AB	A6.32±0.01a	A0.54±0.04a	A31.2±2.4b
4	C	A0.973±0.002AB	B6.00±0.01e	A0.61±0.00c	B24.5±2.7a
	T1	A0.972±0.002AB	A6.06±0.01e	B0.60±0.01b	B28.4±3.1a
	T2	A0.974±0.002a	A6.05±0.01e	B0.56±0.00b	B27.0±3.5b
	T3	A0.973±0.001a	C5.96±0.0d	B0.56±0.00a	A33.6±1.1b
5	C	A0.974±0.001a	C5.75±0.01f	A0.63±0.00b	B37.1±1.8a
	T1	A0.973±0.001a	A5.83±0.01f	B0.61±0.00b	B40.6±2.0a
	T2	A0.972±0.001a	A5.82±0.01f	B0.60±0.00a	B43.1±1.8b
	T3	A0.972±0.002AB	B5.78±0.01e	C0.57±0.00a	A48.0±3.1b
6	C	A0.975±0.001a	A5.35±0.00g	A0.68±0.00a	C40.3±1.3a
	T1	A0.972±0.002a	A5.36±0.00g	B0.66±0.00a	B44.5±1.8a
	T2	A0.973±0.001a	B5.26±0.01g	C0.63±0.00a	B50.4±2.6a
	T3	A0.973±0.001a	C5.25±0.01f	D0.61±0.01a	A58.8±4.1a

Means with different letters among the different treatments differ significantly (p<0.05).
Means with different letters among the different storage time differ significantly (p<0.05).
C (Control), T1 (Yam powder 0.5%), T2 (Yam powder 1.0%), T3 (Yam powder 2.0%).