. 2017 Jan 6;22(1):98. doi: 10.3390/molecules22010098

Table 1.

Total antioxidant capacity (TAC) of raw and cooked pork meat covered/uncovered with sodium alginate, chitosan, and sodium alginate-chitosan polyelectrolyte complex during 0, 7, and 14 days of chill storage.

Variant	Storage Time (Days)	DPPH		FRAP
Variant	Storage Time (Days)	Raw Meat	Cooked Meat	Raw Meat	Cooked Meat
Meat control	0	15.38 ± 0.14 ^hi	15.06 ± 0.39 ^i−l	11.97 ± 0.41 ^ab	9.43 ± 0.19 ^bc
A1		13.08 ± 0.18 ^a–c	12.61 ± 0.22 ^a–c	17.85 ± 0.64 ^e–h	14.26 ± 0.15 ^k
A2		14.77 ± 0.04 ^e–h	13.74 ± 0.12 ^d–h	18.06 ± 0.29 ^e–i	16.14 ± 0.19 ^h
C1		13.98 ± 0.08 ^c^–^f	12.76 ± 0.11 ^a–d	10.77 ± 0.31 ^a	13.30 ± 0.18 ^ij
C2		14.24 ± 0.01 ^d^–^g	13.77 ± 0.22 ^d–h	11.96 ± 0.13 ^ab	12.62 ± 0.60 ^hi
C3		15.01 ± 0.13 ^f^–^h	14.55 ± 0.11 ^g–k	16.61 ± 0.35 ^e	13.54 ± 0.05 ^jk
PEC1		13.04 ± 0.68 ^a^–^c	12.98 ± 0.53 ^b–e	11.63 ± 1.05 ^ab	11.28 ± 0.17 ^fg
PEC2		12.63 ± 1.01 ^ab	12.33 ± 0.60 ^ab	16.68 ± 0.45 ^e	11.65 ± 0.24 ^g
PEC3		16.22 ± 0.22 ⁱ	13.58 ± 0.05 ^c–g	14.60 ± 0.96 ^d	14.17 ± 0.48 ^k
PEC4		12.17 ± 0.35 ^a	11.95 ± 0.21 ^a	12.15 ± 0.40 ^ab	12.70 ± 0.24 ^hi
PEC5		12.80 ± 0.39 ^ab	13.10 ± 0.22 ^b–f	14.68 ± 1.62 ^d	15.09 ± 0.45 ^l
PEC6		14.17 ± 0.06 ^d^–^f	13.89 ± 0.08 ^e–h	14.38 ± 0.40 ^cd	15.30 ± 0.18 ^lm
Meat control	7	15.58 ± 0.42 ^hi	17.58 ± 0.36 ^op	13.09 ± 0.15 ^bc	8.90 ± 0.15 ^b
A1		15.27 ± 0.01 ^g–i	15.28 ± 0.18 ^j–l	17.42 ± 0.14 ^e–g	20.14 ± 0.10 ^su
A2		18.50 ± 0.24 ^k	19.37 ± 0.16 ^rs	19.30 ± 0.15 ^h–j	21.38 ± 0.11 ^t
C1		13.88 ± 0.03 ^c^–^e	14.11 ± 0.09 ^f–i	17.18 ± 0.12 ^ef	9.84 ± 0.11 ^cd
C2		14.54 ± 0.13 ^e^–^h	14.71 ± 0.09 ^h–k	17.79 ± 0.03 ^e–h	10.68 ± 0.05 ^ef
C3		15.53 ± 0.06 ^hi	16.00 ± 0.26 ^lm	19.85 ± 0.12 ^jk	12.06 ± 0.30 ^gh
PEC1		14.08 ± 0.04 ^c^–^f	13.92 ± 0.12 ^e–h	19.54 ± 0.09 ^ij	11.79 ± 0.26 ^g
PEC2		14.55 ± 0.59 ^e^–^h	15.52 ± 0.26 ^kl	21.74 ± 0.20 ^l	19.07 ± 0.02 ^qr
PEC3		16.21 ± 0.45 ⁱ	16.69 ± 0.19 ^m–o	21.61 ± 0.27 ^l	20.98 ± 0.05 ^t
PEC4		13.35 ± 0.28 ^b^–^d	14.43 ± 0.13 ^g–j	21.34 ± 0.05 ^kl	16.43 ± 0.32 ^no
PEC5		15.55 ± 0.66 ^hi	14.79 ± 0.11 ^h–k	21.28 ± 0.50 ^kl	18.66 ± 0.24 ^q
PEC6		17.31 ± 0.07 ^j	16.50 ± 0.14 ^mn	23.74 ± 0.36 ^mn	21.57 ± 0.16 ^t
Meat control	14	17.56 ± 0.43 ^j	17.49 ± 0.27 ^op	12.94 ± 0.13 ^bc	7.90 ± 0.03 ^a
A1		19.27 ± 0.06 ^kl	14.97 ± 0.62 ^i–k	24.11 ± 0.41 ⁿ	20.98 ± 0.05 ^tu
A2		21.24 ± 0.09 ⁿ	19.77 ± 1.03 ^rs	22.52 ± 0.43 ^lm	21.19 ± 0.21 ^t
C1		20.71 ± 0.07 ^mn	19.00 ± 0.03 ^qr	16.86 ± 0.33 ^ef	9.35 ± 0.23 ^bc
C2		22.57 ± 0.25 ^o	20.28 ± 0.10 ^st	12.95 ± 0.12 ^bc	10.38 ± 0.45 ^de
C3		24.06 ± 0.06 ^p	21.05 ± 0.16 ^t	18.36 ± 0.89 ^f–j	15.95 ± 0.28 ^mn
PEC1		18.86 ± 0.33 ^kl	17.39 ± 0.13 ^n–p	14.76 ± 0.69 ^d	17.64 ± 0.82 ^p
PEC2		19.78 ± 0.17 ^lm	19.00 ± 0.24 ^qr	17.16 ± 0.35 ^ef	17.15 ± 0.36 ^op
PEC3		20.38 ± 0.36 ^mn	20.89 ± 0.26 ^t	19.92 ± 0.08 ^jk	21.22 ± 0.05 ^t
PEC4		19.72 ± 0.09 ^lm	13.77 ± 0.59 ^d–h	18.80 ± 0.27 ^g–j	19.65 ± 0.17 ^rs
PEC5		20.99 ± 0.03 ⁿ	18.35 ± 0.37 ^pq	22.51 ± 0.54 ^lm	20.93 ± 0.18 ^t
PEC6		23.13 ± 0.42 ^op	19.83 ± 0.03 ^rs	24.22 ± 0.10 ⁿ	21.69 ± 0.12 ^t

Values with different letters (a–t) within the same column differ significantly (p < 0.05), ± standard error, results expressed as mmol Trolox eq/kg of meat, n = 3.