Table 3.
Sample |
Antioxidant activity (%) |
||
---|---|---|---|
DPPH | ABTS | Fe2+ chelating | |
FMM | |||
Alcalase | 86.67 ± 1.15e | 91.27 ± 0.25b | 82.57 ± 0.51d |
Flavourzyme | 70.20 ± 1.06b | 88.13 ± 0.23a | 75.80 ± 0.72ab |
Neutrase | 82.00 ± 1.73cd | 93.33 ± 0.58c | 77.23 ± 0.32bc |
HWD | |||
Alcalase | 84.67 ± 0.58de | 92.60 ± 1.30bc | 78.00 ± 0.20c |
Flavourzyme | 64.67 ± 0.58a | 93.50 ± 0.71c | 75.00 ± 1.00a |
Neutrase | 79.67 ± 1.53c | 94.23 ± 0.68c | 78.32 ± 0.40c |
Values are means ± standard deviation of three determinations.
Rows with different letters indicate statistical differences (P < 0.05).
DPPH/Chelating activity were tested at 5 mg/mL.
ABTS were tested at 66.67μg/mL.
FMM–Fresh minced meat. HWD–Hot water dip.