Table 5. Thiobarbituric acid reactive substance (mg malondialdehyde/kg meat) of fried chicken formulated with various levels of shrimp powder

Storage periods (weeks)	Shrimp powder (%)
Storage periods (weeks)	0	5	10	15
0	0.70±0.04^Ab	0.66±0.02^Bc	0.63±0.01^Bc	0.61±0.04^Bc
1	0.72±0.02^Aab	0.71±0.02^Ab	0.69±0.01^ABb	0.66±0.02^Bb
2	0.75±0.01^a	0.74±0.04^ab	0.73±0.03^a	0.72±0.02^a
3	0.77±0.01^a	0.76±0.03^a	0.75±0.04^a	0.73±0.01^a

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).
Mean in the same column with different letters are significantly different (p<0.05).