## 3 Results
### The TBARS Results
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multirow{2}{*}{**Treatment**} & \multicolumn{4}{c}{**Processing Day**} \\ \cline{3-6}  & & **Day 1** & **Day 10** & **Day 20** & **Day 30** \\ \hline \multirow{6}{*}{Water content (\%)} & SK & 67.09 \(\pm\) 0.70 \({}^{\text{aC}}\) & 49.66 \(\pm\) 2.34 \({}^{\text{AB}}\) & 36.28 \(\pm\) 3.02 \({}^{\text{AA}}\) & 32.87 \(\pm\) 1.73 \({}^{\text{AA}}\) \\ \cline{2-6}  & SCH1 & 66.33 \(\pm\) 1.37 \({}^{\text{aC}}\) & 50.48 \(\pm\) 2.22 \({}^{\text{AB}}\) & 35.72 \(\pm\) 1.39 \({}^{\text{AA}}\) & 33.44 \(\pm\)1.11 \({}^{\text{AA}}\) \\ \cline{2-6}  & SCH2 & 64.41 \(\pm\) 1.04 \({}^{\text{aC}}\) & 48.65 \(\pm\) 1.50 \({}^{\text{AB}}\) & 34.21 \(\pm\) 0.33 \({}^{\text{AA}}\) & 32.93 \(\pm\) 1.55 \({}^{\text{AA}}\) \\ \cline{2-6}  & SBC1 & 65.37 \(\pm\) 0.84 \({}^{\text{aC}}\) & 50.06 \(\pm\) 1.40 \({}^{\text{AB}}\) & 36.61 \(\pm\) 0.85 \({}^{\text{AA}}\) & 34.33 \(\pm\) 0.96 \({}^{\text{AA}}\) \\ \cline{2-6}  & SBC2 & 65.69 \(\pm\) 1.86 \({}^{\text{aC}}\) & 50.01 \(\pm\) 0.72 \({}^{\text{AB}}\) & 34.75 \(\pm\) 0.35 \({}^{\text{AA}}\) & 32.36 \(\pm\) 1.12 \({}^{\text{AA}}\) \\ \hline \multirow{6}{*}{pH} & SK & 5.75\(\pm\) 0.03 \({}^{\text{aC}}\) & 5.56 \(\pm\) 0.03 \({}^{\text{dB}}\) & 5.27 \(\pm\) 0.08 \({}^{\text{AA}}\) & 5.92 \(\pm\) 0.04 \({}^{\text{CD}}\) \\ \cline{2-6}  & SCH1 & 5.78 \(\pm\) 0.01 \({}^{\text{AD}}\) & 4.92 \(\pm\) 0.02 \({}^{\text{bB}}\) & 4.72 \(\pm\) 0.03 \({}^{\text{abA}}\) & 5.29 \(\pm\) 0.03 \({}^{\text{AC}}\) \\ \cline{2-6}  & SCH2 & 5.69 \(\pm\) 0.01 \({}^{\text{AD}}\) & 4.81 \(\pm\) 0.05 \({}^{\text{AB}}\) & 4.62 \(\pm\) 0.01 \({}^{\text{AA}}\) & 5.21 \(\pm\) 0.02 \({}^{\text{AC}}\) \\ \cline{2-6}  & SBC1 & 5.72 \(\pm\) 0.05 \({}^{\text{AD}}\) & 5.04 \(\pm\) 0.02 \({}^{\text{CB}}\) & 4.89 \(\pm\) 0.06 \({}^{\text{BA}}\) & 5.49 \(\pm\)0.04 \({}^{\text{BC}}\) \\ \cline{2-6}  & SBC2 & 5.74 \(\pm\) 0.05 \({}^{\text{AD}}\) & 4.94 \(\pm\) 0.03 \({}^{\text{bcB}}\) & 4.81 \(\pm\) 0.07 \({}^{\text{bcA}}\) & 5.47 \(\pm\) 0.11 \({}^{\text{BC}}\) \\ \hline \multirow{6}{*}{Water activity} & SK & 0.968 \(\pm\) 0.005 \({}^{\text{AD}}\) & 0.913 \(\pm\) 0.010 \({}^{\text{aC}}\) & 0.829 \(\pm\)0.017 \({}^{\text{AB}}\) & 0.801 \(\pm\) 0.010 \({}^{\text{aA}}\) \\ \cline{2-6}  & SCH1 & 0.973 \(\pm\) 0.003 \({}^{\text{AD}}\) & 0.917 \(\pm\)0.006 \({}^{\text{aC}}\) & 0.835 \(\pm\)0.010 \({}^{\text{AB}}\) & 0.802 \(\pm\)0.001 \({}^{\text{AA}}\) \\ \cline{2-6}  & SCH2 & 0.972 \(\pm\) 0.006 \({}^{\text{AD}}\) & 0.915 \(\pm\) 0.002 \({}^{\text{aC}}\) & 0.830 \(\pm\)0.003 \({}^{\text{AB}}\) & 0.801 \(\pm\) 0.005 \({}^{\text{aA}}\) \\ \cline{2-6}  & SBC1 & 0.968 \(\pm\) 0.005 \({}^{\text{AD}}\) & 0.910 \(\pm\) 0.005 \({}^{\text{aC}}\) & 0.830 \(\pm\) 0.005 \({}^{\text{AB}}\) & 0.813 \(\pm\) 0.002 \({}^{\text{aA}}\) \\ \cline{2-6}  & SBC2 & 0.969 \(\pm\) 0.004 \({}^{\text{AD}}\) & 0.910 \(\pm\)0.001 \({}^{\text{aC}}\) & 0.831 \(\pm\)0.001 \({}^{\text{AB}}\) & 0.798 \(\pm\) 0.012 \({}^{\text{aA}}\) \\ \hline \hline \end{tabular}  
* SK—control sample; SCH1—sample with 1% addition of chia seed; SCH2—sample with 2% addition of chia seed; SBC1—sample with 1% addition of black cumin seed; BNC2—sample with 2% addition of black cumin seed; means with the same letter a–d do not differ significantly (\(p>0.05\)) within the variable in the same day (column); means with the same cover letter A–D do not differ significantly (\(p>0.05\)) within the same variant of variable in different day (row).  
\end{table} 
Table 1: The evolution of physicochemical parameters during the manufacturing process of dry fermented sausages.