Table 8. TBARS contents of pork sausages prepared by addition of nitrite and A. hookeri during storage at 4℃ for 4 weeks¹⁾

	TBARS contents (nmoles/g)
	0 week	1 week	2 week	4 week
N0+A0²⁾	27.79±1.66^a^D	56.03±2.46^a^C	61.45±2.50^a^B	95.40±1.49^a^A
N50+A0	10.32±0.49^b^C	37.90±1.21^b^B	37.67±1.05^b^B	51.61±2.13^b^A
N50+A0.5	8.52±0.30^c^D	29.05±2.59^c^C	26.20±1.45^c^B	38.43±1.86^c^A
N50+A1.0	7.06±0.70^d^D	20.62±1.54^d^B	18.06±1.63^d^C	32.78±1.44^d^A
N100+A0	3.15±0.48^f^g^D	9.66±0.92^e^f^C	10.93±0.39^e^B	23.15±0.67^e^A
N100+A0.5	4.01±0.53^e^f^C	10.73±0.19^e^B	10.86±0.76^e^B	18.26±0.81^f^A
N100+A1.0	4.31±0.63^e^C	8.53±1.42^f^g^A	6.14±0.65^f^B	6.56±0.42^h^B
N150+A0	2.74±0.24^g^D	7.71±0.35^g^C	9.86±0.59^e^B	14.13±0.30^g^A

¹⁾Sausages prepared with addition of sodium nitrite (0, 50, 100, and 150 ppm) and A. hookeri powder (0, 0.5, and 1.0%) were stored at 4℃ for 4 weeks and the TBARS contents (nmoles/g) were measured.
²⁾Group abbreviations: N represents nitrites in ppm, and A represents A. hookeri in % added in the process of preparation of sausages.
^a^-^hMeans sharing a common superscript letter(s) in a column are not significantly different (p>0.05).
^A^-^DMeans sharing a common superscript letter(s) in a row are not significantly different (p>0.05).