Table 4. The pH, TBARS and browning index value of the bone broth powder during storage.
Storage times (mon) | ||||
---|---|---|---|---|
Samples | 0 | 1 | 2 | 3 |
pH | ||||
1 | 6.64cC | 6.76bB | 6.57cD | 6.91bA |
2 | 6.83aC | 6.95aB | 6.91aB | 7.12aA |
3 | 6.73bC | 6.93aA | 6.85bB | 6.93bA |
SEM | 0.05 | 0.04 | 0.07 | 0.10 |
TBARS (mg malonaldehyde/kg product) | ||||
1 | 0.10aC | 0.15aB | 0.11bC | 0.20bA |
2 | 0.03bC | 0.05bC | 0.11bB | 0.20bA |
3 | 0.05bC | 0.07bC | 0.19aB | 0.26aA |
SEM | 0.01 | 0.01 | 0.04 | 0.01 |
Browning index (BI) | ||||
1 | 0.06bD | 0.16aC | 0.21bB | 0.36abA |
2 | 0.09aD | 0.17aC | 0.22bB | 0.40aA |
3 | 0.09aD | 0.16aC | 0.28aB | 0.34bA |
SEM | 0.01 | 0.01 | 0.01 | 0.03 |
SEM, Standard error of mean (n=6).
a–c Different letters within the same column represent significant differences (p<0.05).
A–D Different letters within the same row represent significant differences (p<0.05).
1, 20% MD added BBP; 2, 20% whey powder added BBP; 3, 10% MD and 10% whey powder added BBP.
BBP, bone broth powder; MD, maltodextrin.