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Table 6 Moisture content (%) 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 66.54 ± 0.19b 65.59 ± 0.18c 65.16 ± 0.17d 64.23 ± 0.16e 66.53 ± 0.19b 65.58 ± 0.18c 65.15 ± 0.17d 64.22 ± 0.16e 66.54 ± 0.19b 66.53 ± 0.19b 66.66 ± 0.20a 66.67 ± 0.20a 66.53 ± 0.19b 66.52 ± 0.19b 66.65 ± 0.20a 66.66 ± 0.20a
0.5% 66.17 ± 0.19b 65.21 ± 0.18c 65.09 ± 0.17d 64.15 ± 0.16e 66.16 ± 0.19b 65.20 ± 0.18c 65.08 ± 0.17d 64.14 ± 0.16e 66.17 ± 0.19b 66.16 ± 0.19b 66.27 ± 0.20a 66.28 ± 0.20a 66.16 ± 0.19b 66.15 ± 0.19b 66.26 ± 0.20a 66.27 ± 0.20a
1% 66.10 ± 0.19b 65.14 ± 0.18c 65.07 ± 0.17d 64.10 ± 0.16e 66.09 ± 0.19b 65.13 ± 0.18c 65.06 ± 0.17d 64.09 ± 0.16e 66.10 ± 0.19b 66.09 ± 0.19b 66.19 ± 0.20a 66.20 ± 0.20a 66.09 ± 0.19b 66.08 ± 0.19b 66.18 ± 0.20a 66.19 ± 0.20a
1.5% 66.05 ± 0.19b 65.09 ± 0.18c 65.01 ± 0.17d 64.05 ± 0.16e 66.04 ± 0.19b 65.08 ± 0.18c 65.00 ± 0.17d 64.04 ± 0.16e 66.05 ± 0.19b 66.04 ± 0.19b 66.14 ± 0.20a 66.15 ± 0.20a 66.04 ± 0.19b 66.03 ± 0.19b 66.13 ± 0.20a 66.14 ± 0.20a
  1. a-eMeans with different superscripts within an extract category differ significantly (p ≤ 0.05)