## 3 Results and Discussion
### Oxidative Stability Assessment
#### 3.3.2 \(p\)-Anisidine Value (\(p\)-AV)  
The \(p\)-AV represents the amount of aldehydes formed as secondary products during the autoxidation process of oils and fats while also providing information on the state of lipid damage. The \(p\)-AV is based on the reaction between the carbonyl group and \begin{table}
\begin{tabular}{l c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Sample**}} & \multicolumn{3}{c}{**PV (med Q\({}_{2}\)/kg)**} \\ \cline{2-4}  & **Day 1** & **Day 10** & **Day 20** \\ \hline SC & 2.040 \(\pm\) 0.042 \({}^{\text{a}}\) & 3.157 \(\pm\) 0.050 \({}^{\text{a}}\) & 5.087 \(\pm\) 0.070 \({}^{\text{a}}\) \\ \hline SDC & 1.854 \(\pm\) 0.041 \({}^{\text{b}}\) & 2.867 \(\pm\) 0.048 \({}^{\text{b}}\) & 4.847 \(\pm\) 0.065 \({}^{\text{b}}\) \\ \hline SDCN & 0.495 \(\pm\) 0.010 \({}^{\text{h,i}}\) & 1.345 \(\pm\) 0.022 \({}^{\text{j,k}}\) & 2.873 \(\pm\) 0.050 \({}^{\text{i}}\) \\ \hline SSC & 1.790 \(\pm\) 0.042 \({}^{\text{b,c}}\) & 2.664 \(\pm\) 0.045 \({}^{\text{c}}\) & 4.437 \(\pm\) 0.064 \({}^{\text{c}}\) \\ \hline SSCN & 0.406 \(\pm\) 0.010 \({}^{\text{j,i}}\) & 1.228 \(\pm\) 0.030 \({}^{\text{k}}\) & 2.547 \(\pm\) 0.045 \({}^{\text{k}}\) \\ \hline DSDYBPB & 50 & 1.624 \(\pm\) 0.035 \({}^{\text{c}}\) & 2.113 \(\pm\) 0.044 \({}^{\text{d}}\) & 4.773 \(\pm\) 0.060 \({}^{\text{b}}\) \\ \cline{2-4}  & 90 & 0.755 \(\pm\) 0.018 \({}^{\text{f,g}}\) & 1.906 \(\pm\) 0.041 \({}^{\text{d,e}}\) & 3.546 \(\pm\) 0.058 \({}^{\text{f}}\) \\ \cline{2-4}  & 180 & 0.559 \(\pm\) 0.011 \({}^{\text{h,i}}\) & 1.631 \(\pm\) 0.040 \({}^{\text{h}}\) & 3.156 \(\pm\) 0.055 \({}^{\text{h}}\) \\ \cline{2-4}  & 270 & 0.429 \(\pm\) 0.010 \({}^{\text{j,i}}\) & 1.304 \(\pm\) 0.030 \({}^{\text{j,k}}\) & 2.964 \(\pm\) 0.053 \({}^{\text{i}}\) \\ \hline SSDYBPB & 50 & 1.357 \(\pm\) 0.030 \({}^{\text{d}}\) & 2.067 \(\pm\) 0.042 \({}^{\text{d}}\) & 4.534 \(\pm\) 0.060 \({}^{\text{c}}\) \\ \cline{2-4}  & 90 & 0.616 \(\pm\) 0.013 \({}^{\text{g,h}}\) & 1.885 \(\pm\) 0.041 \({}^{\text{e,f}}\) & 3.449 \(\pm\) 0.058 \({}^{\text{f,g}}\) \\ \cline{2-4}  & 180 & 0.486 \(\pm\) 0.014 \({}^{\text{j,i}}\) & 1.558 \(\pm\) 0.040 \({}^{\text{h,i}}\) & 2.973 \(\pm\) 0.052 \({}^{\text{i}}\) \\ \cline{2-4}  & 270 & 0.327 \(\pm\) 0.010 \({}^{\text{j,k}}\) & 1.025 \(\pm\) 0.038 \({}^{\text{i}}\) & 2.482 \(\pm\) 0.051 \({}^{\text{k}}\) \\ \hline DSDRBPB & 50 & 1.114 \(\pm\) 0.042 \({}^{\text{e}}\) & 1.998 \(\pm\) 0.045 \({}^{\text{d,e}}\) & 4.367 \(\pm\) 0.054 \({}^{\text{d}}\) \\ \cline{2-4}  & 90 & 0.595 \(\pm\) 0.011 \({}^{\text{h,i}}\) & 1.746 \(\pm\) 0.037 \({}^{\text{f,g}}\) & 3.335 \(\pm\) 0.051 \({}^{\text{g}}\) \\ \cline{2-4}  & 180 & 0.473 \(\pm\) 0.012 \({}^{\text{j,i}}\) & 1.476 \(\pm\) 0.035 \({}^{\text{i,j}}\) & 2.816 \(\pm\) 0.050 \({}^{\text{i,j}}\) \\ \cline{2-4}  & 270 & 0.308 \(\pm\) 0.010 \({}^{\text{j,k}}\) & 1.076 \(\pm\) 0.030 \({}^{\text{i}}\) & 2.254 \(\pm\) 0.048 \({}^{\text{i}}\) \\ \hline SSDRBPB & 50 & 0.822 \(\pm\) 0.014 \({}^{\text{f}}\) & 1.824 \(\pm\) 0.040 \({}^{\text{e,f}}\) & 4.138 \(\pm\) 0.054 \({}^{\text{e}}\) \\ \cline{2-4}  & 90 & 0.507 \(\pm\) 0.010 \({}^{\text{h,i}}\) & 1.665 \(\pm\) 0.034 \({}^{\text{g,h}}\) & 2.996 \(\pm\) 0.050 \({}^{\text{h,i}}\) \\ \cline{2-4}  & 180 & 0.399 \(\pm\) 0.009 \({}^{\text{j}}\) & 1.329 \(\pm\) 0.032 \({}^{\text{j,k}}\) & 2.594 \(\pm\) 0.045 \({}^{\text{k}}\) \\ \cline{2-4}  & 270 & 0.257 \(\pm\) 0.008 \({}^{\text{k}}\) & 0.826 \(\pm\) 0.030 \({}^{\text{m}}\) & 2.046 \(\pm\) 0.040 \({}^{\text{m}}\) \\ \hline \end{tabular}
\end{table} 
Table 4: The effect of supplementing sausage formulas with bell pepper processing by-products on peroxide value (PV) during 20 days of storage. \(p\)-anisidine, resulting in the formation of the intensely coloured Schiff base, which is determined spectroscopically (UV/VIS) [53]. Table 5 shows the effect of supplementing sausage formulas with dried bell pepper jerky products on \(p\)-AV during 20 days of storage.