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Table 4 Peroxide value (meqO2 /kg) of meat balls treated with total polyphenol extracts

From: Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plantbased polyphenolic optimal extracts

Treatment Cabbage Leaves Extracts Banana Peel Extracts Cabbage Leaves Extracts Banana Peel Extracts
4 °C 4 °C −18 °C − 18 °C
0 day 3 days 6 days 9 days 0 day 3 days 6 days 9 days 0 day 15 days 30 days 60 days 0 day 15 days 30 days 60 days
Control 1.35 ± 0.14g 2.02 ± 0.18c 3.10 ± 0.20a 2.07 ± 0.19b 1.34 ± 0.14g 2.10 ± 0.18c 2.90 ± 0.20a 2.60 ± 0.19b 1.35 ± 0.14g 1.44 ± 0.16e 1.55 ± 0.17d 1.39 ± 0.15f 1.34 ± 0.14g 1.43 ± 0.16e 1.54 ± 0.17d 1.38 ± 0.15f
0.5% 1.34 ± 0.15f 1.85 ± 0.20a 1.62 ± 0.19b 1.50 ± 0.18c 1.33 ± 0.15f 1.84 ± 0.20a 1.61 ± 0.19b 1.49 ± 0.18c 1.34 ± 0.15f 1.38 ± 0.16e 1.41 ± 0.17d 1.41 ± 0.17d 1.33 ± 0.15f 1.37 ± 0.16e 1.40 ± 0.17d 1.40 ± 0.17d
1% 1.33 ± 0.12e 1.37 ± 0.14c 1.57 ± 0.15a 1.48 ± 0.14b 1.32 ± 0.17d 1.36 ± 0.18c 1.56 ± 0.20a 1.47 ± 0.19b 1.33 ± 0.12e 1.35 ± 0.13d 1.37 ± 0.14c 1.36 ± 0.14c 1.32 ± 0.17d 1.34 ± 0.18c 1.36 ± 0.18c 1.35 ± 0.18c
1.5% 1.32 ± 0.12d 1.35 ± 0.13c 1.43 ± 0.15a 1.39 ± 0.14b 1.31 ± 0.12d 1.34 ± 0.13c 1.42 ± 0.15a 1.38 ± 0.14b 1.32 ± 0.12d 1.33 ± 0.12d 1.35 ± 0.13c 1.35 ± 0.13c 1.31 ± 0.12d 1.32 ± 0.12d 1.34 ± 0.13c 1.34 ± 0.13c
  1. a-gMeans with different superscripts within an extract category differ significantly (p ≤ 0.05)