Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants

Table 1 pH and color of the chicken leg meat nuggets

Treatments	pH of leg nuggets with storage days					Color of leg nuggets with storage days
Treatments	0	15	30	45	Mean	0	15	30	45	Mean
Control	5.76	5.8	5.83	5.86	5.81e	104	100	96	92	98e
WGO	5.92	5.96	6	6.03	5.98c	112	107	102	99	105b
AT	5.84	5.86	5.91	5.94	5.89d	107	102	98	94	100d
ALA	5.92	5.94	5.98	6.05	5.97c	110	104	101	98	103c
WGO + ALA	6.34	6.38	6.42	6.47	6.4a	116	110	106	102	109a
WGO + AT	6.08	6.1	6.16	6.21	6.14b	113	108	103	100	106b
Mean	5.98d	6.01c	6.05b	6.09a		110a	105b	101c	98d

The results are mean of three independent measurements. Means sharing of the similar letter are statistically non-significant (P > 0.05) in a row or in a column
Control, WGO = (wheat germ oil (Natural α-tocopherol) 200 mg/ kg feed), AT (α-tocopherol 200 mg/kg feed), ALA = α-Lipoic acid 150 mg/kg feed, WGO + ALA = wheat germ oil (Natural α-tocopherol) 200 mg/ kg feed) + α-Lipoic acid 150 mg, ALA + AT = α-Lipoic acid 150 mg + α-tocopherol 200 mg/ kg feed

ISSN: 1476-511X