*2.5. Lipid Oxidation*

Lipid oxidation was determined by measuring thiobarbituric acid reactive substances (TBARS) on the raw batter and the finished cabanossi product using an acid-precipitation method previously described by members in our research group [47]. Absorbance was measured at 530 nm (Spectrostar Nano, BMG Labtech, Ortenberg, Germany) and TBARS were expressed as malondialdehyde (MDA) equivalent content (mg/kg).

#### *2.6. Descriptive Sensory Analysis*

Twelve replicates (n = 12) of each of the two cabanossi treatments were subjected to descriptive sensory analysis (DSA) by a panel of 12 judges trained according to approved procedures [48]. During training, the panellists made use of specific reference samples to formulate a list of sensory attributes in the order of aroma, flavour, appearance and texture (Table 1). The attributes for the descriptors were scored on an unstructured scale from 0–100. To cleanse the pallet between samples, panellists were given fresh apple quarters, water biscuits and spring water stored at room temperature (21 ◦C). After training, blind testing of the products was done over 12 replicate sessions that lasted six days. The judges sat in individual booths in a temperature (21 ◦C) and artificial daylight-controlled room. Each booth had a computer on which Compusense® five software (Compusense, Guelph, Canada) was installed.
