Table 2.
Change of total volatile basic nitrogen (TVBN) (mg N/100 g) and shear force (N) of cooked duck/pork patties with addition of various leaf powders and BHT during refrigerated storage
| Trait | Treatment1 | Storage time (weeks) | ||||
|---|---|---|---|---|---|---|
| 0 | 1 | 2 | 3 | 4 | ||
| VBN | Control | 134.5 ± 0.28Da | 153.1 ± 0.16Ca | 161.5 ± 0.56Ba | 166.2 ± 0.74Ba | 172.8 ± 0.16Aa |
| LPP | 124.2 ± 0.43Db | 133.5 ± 0.16Cc | 141.9 ± 0.16Bc | 148.5 ± 0.28Ac | 153.1 ± 0.43Ac | |
| SPP | 143.8 ± 0.28Da | 146.6 ± 0.16Cb | 156.9 ± 0.28Bb | 160.6 ± 0.16Bab | 166.2 ± 0.43Aab | |
| GPP | 137.3 ± 0.28Da | 148.5 ± 0.28Cb | 153.1 ± 0.16Cb | 161.5 ± 0.43Bab | 168.1 ± 0.28Aab | |
| BHTP | 134.5 ± 0.28Ca | 145.7 ± 0.28Bb | 154.1 ± 0.28Ab | 158.7 ± 0.43Ab | 160.6 ± 0.65Abc | |
| Shear force | Control | 201.9 ± 1.69Db | 211.5 ± 1.62CD | 223.2 ± 1.74BCa | 232.3 ± 1.43Ba | 253.4 ± 2.46Aa |
| LPP | 212.8 ± 1.24ABab | 228.0 ± 1.71A | 199.1 ± 1.55Bab | 209.5 ± 1.99ABb | 220.4 ± 1.35Ab | |
| SPP | 226.4 ± 1.51Aa | 228.2 ± 1.02A | 191.9 ± 2.77Bb | 212.8 ± 1.44ABb | 212.2 ± 2.42ABb | |
| GPP | 212.3 ± 1.66ABab | 219.4 ± 2.65AB | 188.9 ± 1.85Bb | 189.7 ± 1.62Bc | 229.7 ± 2.31Ab | |
| BHTP | 200.5 ± 1.65Bb | 228.8 ± 2.75AB | 207.5 ± 2.93Bab | 218.5 ± 2.12ABab | 237.4 ± 1.60Aab | |
All values are mean ± SD, n = 12
A–DMeans within rows with different superscript letters are significantly different (P < 0.05)
a–cMeans within columns with different superscript letters are significantly different (P < 0.05)
1Control, duck/pork patties without antioxidant; LPP, duck/pork patties with 1% lotus leaf powder; SPP, duck/pork patties with 1% shepherd’s purse leaf powder; GPP, duck/pork patties with 1% goldenrod leaf powder; BHTP, duck/pork patty with 0.02% butylhydroxytoluene