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Table 2 Water activity and texture of the leg chicken nuggets during storage

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

Treatments

Water activity

Texture

0

15

30

45

Mean

0

15

30

45

Mean

Control

0.813

0.787

0.763

0.737

0.775d

1139

1144

1150

1154

1147a

WGO

0.843

0.813

0.793

0.763

0.803c

1129

1134

1137

1143

1136c

AT

0.833

0.803

0.78

0.753

0.793 cd

1139

1140

1146

1150

1144b

ALA

0.84

0.81

0.79

0.76

0.8c

1133

1135

1139

1145

1138bc

WGO + ALA

0.863

0.84

0.82

0.783

0.827a

1119

1123

1127

1131

1125d

WGO + AT

0.853

0.823

0.803

0.773

0.813b

1125

1131

1136

1141

1133c

Mean

0.841a

0.813b

0.792c

0.762d

 

1131d

1135c

1139b

1144a

 
  1. 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
  2. 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
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Lipids in Health and Disease

ISSN: 1476-511X