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. 2014 Oct 31;34(5):582–590. doi: 10.5851/kosfa.2014.34.5.582

Table 2. Effect of antioxidant combination on CD (μmol/mg lipid) in chicken nugget during refrigerated storage for 12 d.

Treatment¹	Storage period (d)				SEM²
Treatment¹	0	3	7	12	SEM²
Control	0.640^Ad	0.768^Aa	0.728^Ab	0.676^Cc	0.009
VC	0.631^Ad	0.743^Ba	0.694^Bb	0.653^Dc	0.008
ME 0.05	0.610^Bd	0.734^Ba	0.673^Cb	0.645^Dc	0.009
ME 0.1	0.598^Bc	0.701^Ca	0.753^Db	0.709^Ba	0.011
ME 0.2	0.575^Cc	0.675^Db	0.719^Aa	0.678^Cb	0.010
VC+ME 0.05	0.572^Cc	0.646^Eb	0.691^Ba	0.654^Db	0.008
VC+ME 0.1	0.566^Cd	0.627^Fc	0.675^Cb	0.754^Aa	0.013
VC+ME 0.2	0.560^Cd	0.598^Gc	0.654^Db	0.712^Ba	0.011
SEM²	0.004	0.007	0.004	0.005

¹Treatments are the same as in Table 1.

²SEM: Standard error of the mean (n=8).

Means with different superscripts are significantly different (p<0.05).

^A-GAntioxidant effects.

^a-dStorage day effects.