Proximate Analysis, Antioxidant Activity, and Antibacterial Activity of Fish Sausages Fortified with Bee Bread Extract

Table 3

The thiobarbituric acid reactive substance (TBARS) inhibitory activity (mg MDA/kg) of fish sausage samples fortified with 0%, 0.25%, and 0.5% BBE and synthetic additives BHT after storage for 1, 14, and 28 days at 4°C.

	TBARS values (mg MDA/kg)
	0% BBE	0.25% BBE	0.5% BBE	0.75% BBE	Synthetic
Day 1	3.30 ± 0.22^Aa	3.10 ± 0.06^Aa	1.16 ± 0.01^Ca	0.59 ± 0.11^Da	2.19 ± 0.23^Ba
Day 14	5.50 ± 0.18^Ab	5.41 ± 0.90^Ab	3.89 ± 0.07^Bb	3.61 ± 0.25^Bb	3.07 ± 0.51^Ba
Day 28	24.14 ± 0.96^Ac	14.40 ± 0.69^Bc	14.29 ± 14.29^Bc	12.84 ± 0.70^BCc	11.92 ± 0.59^Cb

Values of means ± standard deviation (SD) of triplicate independent experiments. Different capital letters in the same row indicate significant differences (). Different small letters in the same column indicate significant differences ().