. 2019 Jun 10;56(8):3910–3920. doi: 10.1007/s13197-019-03862-y

Table 3.

Oxidative characteristics of raw chicken patties formulated with different concentrations of ASWE during storage at 4 °C (± 1)

Storage period (days)	ASWE (mg/100 mL)
Storage period (days)	0	50	100	150
Total phenolic content (TPC) (mg GAE/100 g sample)
0	9.70 ± 0.61^ap	15.31 ± 1.83^aq	26.13 ± 0.26^ar	39.32 ± 2.45^as
5	7.55 ± 1.48^bp	13.95 ± 3.76^bq	24.75 ± 4.02^br	36.46 ± 2.62^bs
10	ND	11.79 ± 3.49^cp	22.17 ± 0.26^cq	35.12 ± 4.02^cr
15	ND	9.82 ± 0.44^dp	16.73 ± 0.45^dq	30.26 ± 0.88^dr
Free radical scavenging activities (FRAS) (% inhibition)
0	36.17 ± 4.56^ap	57.71 ± 0.43^aq	58.32 ± 0.14^ar	62.82 ± 0.68^as
5	34.48 ± 4.13^bp	53.83 ± 0.87^bq	53.21 ± 0.29^bq	59.49 ± 2.14^br
10	ND	49.89 ± 0.74^cp	51.41 ± 0.27^cq	55.51 ± 0.14^cr
15	ND	48.76 ± 0.43^dp	50.56 ± 0.83^cq	53.37 ± 0.11^dr
Thiobarbituric acid reactive substances (TBARS) in mg malonaldehyde/kg sample
0	3.02 ± 0.12^ap	2.86 ± 0.13^bp	2. 54 ± 0.23^ap	2.12 ± 0.41^ap
5	4.56 ± 0.34^bp	3.64 ± 0.22^ap	2.71 ± 0.52^aq	2.62 ± 0.45^aq
10	ND	3.71 ± 0.25^ap	2.78 ± 0.18^aq	2.72 ± 0.46^aq
15	ND	3.85 ± 0.005^ap	2.93 ± 0.01^aq	2.87 ± 0.35^aq

Values presented as a mean of triplicate samples (± SD)

ND not determined (spoil)

Means not sharing a common superscript(s) a, b, c, or d in a column or p, q, r, or s in a row are significantly different at P ≤ 0.05 as assessed by Duncan’s multiple range test