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Table 5 Free fatty acids (% of oleic acid) 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 0.21 ± 0.15f 0.31 ± 0.17d 0.54 ± 0.19b 0.63 ± 0.20a 0.20 ± 0.15f 0.30 ± 0.17d 0.53 ± 0.19b 0.62 ± 0.20a 0.21 ± 0.15f 0.27 ± 0.16e 0.33 ± 0.17d 0.35 ± 0.18c 0.20 ± 0.15f 0.26 ± 0.16e 0.32 ± 0.17d 0.34 ± 0.18c
0.5% 0.20 ± 0.15f 0.30 ± 0.17d 0.50 ± 0.19b 0.57 ± 0.20a 0.19 ± 0.15f 0.29 ± 0.17d 0.49 ± 0.19b 0.56 ± 0.20a 0.20 ± 0.15f 0.26 ± 0.16e 0.28 ± 0.17d 0.31 ± 0.18c 0.19 ± 0.15f 0.25 ± 0.16e 0.27 ± 0.17d 0.30 ± 0.18c
1% 0.22 ± 0.15f 0.29 ± 0.17d 0.47 ± 0.19b 0.51 ± 0.20a 0.21 ± 0.15f 0.28 ± 0.17d 0.46 ± 0.19b 0.50 ± 0.20a 0.20 ± 0.15f 0.25 ± 0.16e 0.27 ± 0.17d 0.29 ± 0.18c 0.19 ± 0.15f 0.24 ± 0.16e 0.26 ± 0.17d 0.28 ± 0.18c
1.5% 0.19 ± 0.15f 0.27 ± 0.17d 0.41 ± 0.19b 0.49 ± 0.20a 0.18 ± 0.15f 0.26 ± 0.17d 0.40 ± 0.19b 0.48 ± 0.20a 0.19 ± 0.15f 0.24 ± 0.16e 0.26 ± 0.17d 0.28 ± 0.18c 0.18 ± 0.15f 0.23 ± 0.16e 0.25 ± 0.17d 0.27 ± 0.18c
  1. a-fMeans with different superscripts within an extract category differ significantly (p ≤ 0.05)