Journal of Food Quality / 2017 / Article / Tab 1

Research Article

Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami

Table 1

TBARS concentrations in salami according to aging period and beeswax coating.

AgeingCoatingTBARS (MDA mg kg−1)Wilcoxon1 signed-rank test

5Beeswax (±0.017)0.6960.653–0.713
Control (±0.045)1.0290.938–1.059
6Beeswax (±0.075)0.6970.561–0.795
Control (±0.045)1.1761.104–1.227
7Beeswax (±0.039)1.0981.048–1.173
Control (±0.023)1.8721.819–1.897

Note: mean, median, and range calculated from measurements (i.e., 2 samples, 2 replicates, and 2 repetitions for each treatment group). Samples with significant differences in their malondialdehyde level are indicated by different letters; differences detected between samples at the same aging period (Wilcoxon test).
differences detected between samples at different aging period (Kruskal-Wallis test) chi-square = 15.3934; value = 0.0004543.

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