## 3 Results and Discussion
### Oxidative Stability Assessment
#### 3.3.2 \(p\)-Anisidine Value (\(p\)-AV)
\begin{table}
\begin{tabular}{l c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Sample**}} & \multicolumn{3}{c}{_p-AV_} \\ \cline{2-4}  & **Day 1** & **Day 10** & **Day 20** \\ \hline SC & 2.211 \(\pm\) 0.052 \({}^{\text{a}}\) & 2.635 \(\pm\) 0.061 \({}^{\text{a}}\) & 4.268 \(\pm\) 0.101 \({}^{\text{a}}\) \\ \hline SDC & 1.923 \(\pm\) 0.044 \({}^{\text{b}}\) & 2.164 \(\pm\) 0.050 \({}^{\text{b}}\) & 3.986 \(\pm\) 0.095 \({}^{\text{b}}\) \\ \hline SDCN & 0.389 \(\pm\) 0.010 \({}^{\text{h,i}}\) & 0.776 \(\pm\) 0.018 \({}^{\text{h}}\) & 1.587 \(\pm\) 0.037 \({}^{\text{h}}\) \\ \hline SSC & 1.706 \(\pm\) 0.040 \({}^{\text{c}}\) & 1.993 \(\pm\) 0.046 \({}^{\text{b,c}}\) & 2.546 \(\pm\) 0.062 \({}^{\text{c}}\) \\ \hline SSCN & 0.308 \(\pm\) 0.008 \({}^{\text{ij}}\) & 0.478 \(\pm\) 0.010 \({}^{\text{ij}}\) & 1.116 \(\pm\) 0.025 \({}^{\text{k}}\) \\ \hline DSDYBPB & 50 & 1.583 \(\pm\) 0.036 \({}^{\text{d}}\) & 1.857 \(\pm\) 0.043 \({}^{\text{c,d}}\) & 2.225 \(\pm\) 0.052 \({}^{\text{d}}\) \\ \cline{2-4}  & 90 & 0.832 \(\pm\) 0.018 \({}^{\text{g}}\) & 1.267 \(\pm\) 0.029 \({}^{\text{f}}\) & 1.887 \(\pm\) 0.047 \({}^{\text{f}}\) \\ \cline{2-4}  & 180 & 0.415 \(\pm\) 0.011 \({}^{\text{h}}\) & 0.881 \(\pm\) 0.020 \({}^{\text{h}}\) & 1.642 \(\pm\) 0.026 \({}^{\text{h}}\) \\ \cline{2-4}  & 270 & 0.249 \(\pm\) 0.005 \({}^{\text{jk}}\) & 0.444 \(\pm\) 0.010 \({}^{\text{ij}}\) & 1.289 \(\pm\) 0.031 \({}^{\text{jk}}\) \\ \hline SSDYBPB & 50 & 1.456 \(\pm\) 0.032 \({}^{\text{d}}\) & 1.786 \(\pm\) 0.042 \({}^{\text{d}}\) & 2.115 \(\pm\) 0.049 \({}^{\text{d,e}}\) \\ \cline{2-4}  & 90 & 0.877 \(\pm\) 0.019 \({}^{\text{g}}\) & 1.312 \(\pm\) 0.029 \({}^{\text{f}}\) & 1.695 \(\pm\) 0.039 \({}^{\text{gh}}\) \\ \cline{2-4}  & 180 & 0.321 \(\pm\) 0.010 \({}^{\text{ij}}\) & 0.745 \(\pm\) 0.017 \({}^{\text{h}}\) & 1.532 \(\pm\) 0.025 \({}^{\text{h}}\) \\ \cline{2-4}  & 270 & 0.115 \(\pm\) 0.004 \({}^{\text{k}}\) & 0.586 \(\pm\) 0.013 \({}^{\text{i}}\) & 1.114 \(\pm\) 0.025 \({}^{\text{k}}\) \\ \hline  & 50 & 1.300 \(\pm\) 0.029 \({}^{\text{e}}\) & 1.740 \(\pm\) 0.041 \({}^{\text{d}}\) & 2.054 \(\pm\) 0.047 \({}^{\text{e}}\) \\ \cline{2-4}  & 90 & 0.735 \(\pm\) 0.016 \({}^{\text{g}}\) & 1.227 \(\pm\) 0.027 \({}^{\text{f}}\) & 1.555 \(\pm\) 0.035 \({}^{\text{h}}\) \\ \cline{2-4}  & 180 & 0.368 \(\pm\) 0.007 \({}^{\text{i}}\) & 0.598 \(\pm\) 0.015 \({}^{\text{j}}\) & 1.401 \(\pm\) 0.035 \({}^{\text{i}}\) \\ \cline{2-4}  & 270 & 0.140 \(\pm\) 0.003 \({}^{\text{k}}\) & 0.321 \(\pm\) 0.008 \({}^{\text{k}}\) & 0.774 \(\pm\) 0.018 \({}^{\text{i}}\) \\ \hline  & 50 & 1.082 \(\pm\) 0.024 \({}^{\text{f}}\) & 1.518 \(\pm\) 0.035 \({}^{\text{e}}\) & 1.711 \(\pm\) 0.040 \({}^{\text{fg}}\) \\ \cline{2-4}  & 90 & 0.487 \(\pm\) 0.010 \({}^{\text{h}}\) & 1.100 \(\pm\) 0.024 \({}^{\text{g}}\) & 1.365 \(\pm\) 0.030 \({}^{\text{ij}}\) \\ \cline{2-4}  & 180 & 0.211 \(\pm\) 0.005 \({}^{\text{jk}}\) & 0.385 \(\pm\) 0.010 \({}^{\text{jk}}\) & 1.125 \(\pm\) 0.025 \({}^{\text{k}}\) \\ \cline{2-4}  & 270 & 0.083 \(\pm\) 0.002 \({}^{\text{l}}\) & 0.245 \(\pm\) 0.005 \({}^{\text{k}}\) & 0.678 \(\pm\) 0.015 \({}^{\text{l}}\) \\ \hline \hline \end{tabular} Results represent the mean value of three independent analyses \(\pm\) SD indicated by error bars. \({}^{\text{a-d}}\)\(t\)-test was used to compare significant differences between values obtained for sausage formulas (both control and sausage samples supplemented with different doses of dried bell pepper processing by-products); data from the same day of analysis showing different exponents show significant differences (\(p\) < 0.05).  
\end{table} 
Table 5: The effect of supplementing sausage formulas with bell pepper processing by-products on \(p\)-anisidine value (\(p\)-AV) during 20 days of storage. recorded lower values (0.083-2.115) compared to the smoked and dry samples (DSDYBPB and DSDRBPB) (0.140-2.225). These significant differences (\(p<0.05\)) between the samples of sausages analysed were recorded throughout the 20 days of storage.