Skip to main content

Table 5 The content of thiobarbituric acid reactive substances (TBARS)

From: Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages

Storage time (days)

TBARS (mg MDA/Kg)

CT

T1

T2

T3

D 0

0.14 ± 0.03aC

0.11 ± 0.08aC

0.08 ± 0.01aE

0.07 ± 0.02aD

D 3

0.23 ± 0.04aC

0.22 ± 0.01aC

0.18 ± 0.02aD

0.16 ± 0.03aD

D 6

0.48 ± 0.13aBC

0.44 ± 0.04aB

0.40 ± 0.05aC

0.35 ± 0.06aC

D 9

0.77 ± 0.26aAB

0.76 ± 0.08aA

0.65 ± 0.01aB

0.60 ± 0.01aB

D 12

0.96 ± 0.06aA

0.90 ± 0.05abA

0.80 ± 0.01bcA

0.77 ± 0.01cA

  1. Values are mean ± SE (n=3)
  2. a-cMeans values are significantly different (p<0.05) across the treatments. Whiles A-E means values are significantly different (p<0.05) across the storage duration
  3. CT Control (CG-CT (carboxymethyl cellulose and gum Arabic – control film)), T1 (Treatment 1): (CG-KPE1 (carboxymethyl cellulose and gum Arabic – 1% of lyophilized kiwifruit peel powder extract film)), T2 (Treatment 2): (CG-KPE2 (carboxymethyl cellulose and gum Arabic – 2% of lyophilized kiwifruit peel powder extract film)), and T3 (Treatment 3): (CG-KPE3 (carboxymethyl cellulose and gum Arabic – 3% of lyophilized kiwifruit peel powder extract film))
Back to article page

Food Production, Processing and Nutrition

ISSN: 2661-8974

Contact us