Table 2.
Overall changes in TBARS values (mg malonaldehyde/kg meat) of different raw chicken patties during storage period (Mean ± S.E)
| Storage period (days) | |||||
|---|---|---|---|---|---|
| Treatments | 0 | 2 | 4 | 6 | 8 |
| Control | 0.18 ± 0.02a1 | 0.70 ± 0.06b3 | 0.90 ± 0.05c3 | 1.25 ± 0.12d2 | 1.49 ± 0.13d3 |
| BHT | 0.13 ± 0.01a1 | 0.54 ± 0.01b2 | 0.67 ± 0.09c2 | 1.03 ± 0.08d1 | 1.30 ± 0.11e2 |
| CLE | 0.14 ± 0.02a1 | 0.51 ± 0.07a2 | 0.70 ± 0.07a2 | 0.90 ± 0.06a1 | 1.10 ± 0.06a1 |
| FLE | 0.15 ± 0.01a1 | 0.37 ± 0.08b1 | 0.58 ± 0.06c1 | 0.96 ± 0.05d1 | 1.08 ± 0.05e1 |
TBARS Thiobarbituric acid reacting substances. Means with different superscripts (numerical within a column and alphabets within a row) differ significantly (p < 0.05); n = 6. CLE Curry leaves extract. FLE Fenugreek leaves extract