Table 4. Shear force and thiobarbituric acid reactive substances (TBARS) value of dry sausages

Parameters	Dry sausage groups
Parameters	PC	CS1	CS2	CS3	NC
Shear force (kg)	5.49±0.59^cd1)	6.26±0.40^ab	5.91±0.41^bc	5.25±0.73^d	6.78±0.54^a
MDA (mg/kg)	1.06±0.01^e	3.60±0.01^b	2.04±0.01^c	1.70±0.01^d	4.64±0.03^a

Data are written as mean±SD.
Significant difference was represented with different letters in each row (p<0.05).
PC, dry sausage with sodium tripolyphosphate; CS1, dry sausage with 1% chia seed; CS2, dry sausage with 2% chia seed; CS3, dry sausage with 3% chia seed; NC, dry sausage without sodium tripolyphosphate; MDA, malondialdehyde content in TBARS assay.