Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant−based polyphenolic optimal extracts

Table 6 Moisture content (%) of meat balls treated with total polyphenol 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 ± 0.19^b	65.59 ± 0.18^c	65.16 ± 0.17^d	64.23 ± 0.16^e	66.53 ± 0.19^b	65.58 ± 0.18^c	65.15 ± 0.17^d	64.22 ± 0.16^e	66.54 ± 0.19^b	66.53 ± 0.19^b	66.66 ± 0.20^a	66.67 ± 0.20^a	66.53 ± 0.19^b	66.52 ± 0.19^b	66.65 ± 0.20^a	66.66 ± 0.20^a
0.5%	66.17 ± 0.19^b	65.21 ± 0.18^c	65.09 ± 0.17^d	64.15 ± 0.16^e	66.16 ± 0.19^b	65.20 ± 0.18^c	65.08 ± 0.17^d	64.14 ± 0.16^e	66.17 ± 0.19^b	66.16 ± 0.19^b	66.27 ± 0.20^a	66.28 ± 0.20^a	66.16 ± 0.19^b	66.15 ± 0.19^b	66.26 ± 0.20^a	66.27 ± 0.20^a
1%	66.10 ± 0.19^b	65.14 ± 0.18^c	65.07 ± 0.17^d	64.10 ± 0.16^e	66.09 ± 0.19^b	65.13 ± 0.18^c	65.06 ± 0.17^d	64.09 ± 0.16^e	66.10 ± 0.19^b	66.09 ± 0.19^b	66.19 ± 0.20^a	66.20 ± 0.20^a	66.09 ± 0.19^b	66.08 ± 0.19^b	66.18 ± 0.20^a	66.19 ± 0.20^a
1.5%	66.05 ± 0.19^b	65.09 ± 0.18^c	65.01 ± 0.17^d	64.05 ± 0.16^e	66.04 ± 0.19^b	65.08 ± 0.18^c	65.00 ± 0.17^d	64.04 ± 0.16^e	66.05 ± 0.19^b	66.04 ± 0.19^b	66.14 ± 0.20^a	66.15 ± 0.20^a	66.04 ± 0.19^b	66.03 ± 0.19^b	66.13 ± 0.20^a	66.14 ± 0.20^a

^a-eMeans with different superscripts within an extract category differ significantly (p ≤ 0.05)

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