## 3 Results and Discussion
### Lipid Oxidation of Sausage during Storage  
Lipid oxidation is a major cause of deterioration in the quality of meat and meat products [39]. A TBARS test measures the level of malondialdehyde  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Seaweed** & **KA** & **SP** & **CL** \\
**Powder** & & & \\ \hline
0\% & 0.15 \(\pm\) 0.26 \({}^{\text{c}}\) & 0.15 \(\pm\) 0.26 \({}^{\text{c}}\) & 0.15 \(\pm\) 0.26 \({}^{\text{d}}\) \\
2\% & 1.92 \(\pm\) 0.04 \({}^{\text{bA}}\) & 1.57 \(\pm\) 0.00 \({}^{\text{bA}}\) & 1.98 \(\pm\) 0.13 \({}^{\text{cA}}\) \\
4\% & 3.59 \(\pm\) 0.65 \({}^{\text{aA}}\) & 3.44 \(\pm\) 0.15 \({}^{\text{aA}}\) & 4.27 \(\pm\) 0.00 \({}^{\text{bA}}\) \\
6\% & 4.13 \(\pm\) 0.79 \({}^{\text{aB}}\) & 3.59 \(\pm\) 0.07 \({}^{\text{aC}}\) & 6.65 \(\pm\) 0.09 \({}^{\text{aA}}\) \\ \hline \hline \end{tabular} Mean \(\pm\) standard deviation in the same column with different superscript alphabets (\({}^{\text{e}-4}\)) indicates there is a significant difference (\(p<0.05\)). Mean \(\pm\) standard deviation in the same row with different superscript alphabets (\({}^{\text{aC}}\)) indicates there are significant differences (\(p<0.05\)). KA: Sausage with added _Karpadhycus alvarezii_, SP: sausage with added _Sargassum polycystum_, CL; sausage with added _Canlepta lutilifera_.  
\end{table}
Table 7: Total phenolic content of all chicken sausage formulations.  
Figure 1: DPPH scavenging activity of all chicken sausage formulations. The different superscript alphabets (\({}^{\text{e}-6}\)) indicates there is a significant difference (\(p<0.05\)).  
meat product. It has been reported that rancidity could be detected at 1.0-2.0 mg malonaldehyde/kg TBA value in chicken. However, the consumption limit of malonaldehyde is 7-8 mg/kg [40]. The sensory results showed that chicken sausages with 2% seaweed for the three types of seaweed, and 4% _K. alvarezii_ are the most preferred by the panellists. Therefore, these samples were further studied for lipid oxidation during storage at 4 \({}^{\circ}\)C for 28 days. Based on the finding presented in Figure 2, the malonaldehyde content measured in this study ranged from 0.04 mg MDA/kg to 3.98 mg MDA/kg. Generally, the oxidation of lipid in the chicken sausages increased from day 0 to day 14, which was in the range of 0.04 mg MDA/kg to 2.82 mg MDA/kg. After day 14, lipid oxidation continued to increase until day 28 (2.82 mg MDA/kg to 3.98 mg MDA/kg). The results showed that the control sample had the highest TBARS value compared to other seaweed-added samples throughout the storage period, especially on day 21.  
The decrease of TBARS value was due to the high antioxidant content of the seaweed incorporated into chicken sausages [38]. According to [28], the addition of _H. elongata_ seaweed to beef patties lowered its TBARS value, and they claimed that it was due to the seaweed conferring a protective effect against lipid oxidation. A study on the addition of _K. alvarezii_ on the lipid oxidation of mechanically deboned chicken meat sausage by [19] also found a reduction in TBARS value as the concentration of _K. alvarezii_ increased. This was due to the antioxidant activity present in the seaweed.