Table 3. Thiobarbituric acid reactive substance values (MDA; mg/kg) of chicken nuggets as affected by different levels of roasted sesame seeds and frozen storage period¹⁾

Period	Treatments²⁾
Period	Control	SN5	SN10
Day 0	0.04±0.004^Ax	0.04±0.005^Ax	0.05±0.004^Ay
Day 7	0.09±0.012^Bx	0.11±0.018^By	0.13±0.011^Bz
Day 14	0.18±0.015^Cx	0.49±0.049^Cy	0.63±0.062^Cz
Day 21	0.45±0.054^Dx	0.65±0.062^Dy	0.83±0.077^Dz
Day 28	0.55±0.063^Ex	0.79±0.072^Ey	1.01±0.094^Ez

Values represented as mean±SD of six replicates per treatment.
Control, nuggets with 0% RSS (w/w); SN5, nuggets with 5% RSS (w/w); SN10, nuggets with 10% RSS (w/w).
Values in the same column with different superscripts differ significantly (p<0.05).
Values in the same row with different superscripts differ significantly (p<0.05).
MDA, malondialdehyde; RSS, roasted sesame seeds.