Table 8.
Antioxidant capacity of water soluble antioxidants (ACW) in fresh (Leskovec et al., 2018), frozen stored, cooked fresh and cooked frozen stored breast meat.
| Diets | |||||||
|---|---|---|---|---|---|---|---|
| ACW (µmol ascorbic acid/100 g) | Cont | +E | +C | +Se | +ECSe | SEM | P-value |
| Fresh | 22.6 | 23.1 | 25.8 | 23.1 | 24.6 | 1.66 | 0.647 |
| Frozen stored | 20.1 | 20.1 | 21.7 | 20.1 | 20.1 | 1.18 | 0.844 |
| Cooked fresh | 16.3 | 15.9 | 16.6 | 15.2 | 16.6 | 0.959 | 0.820 |
| Cooked frozen stored | 15.1 | 15.2 | 16.2 | 15.0 | 15.9 | 0.899 | 0.812 |
| P-value for frozen storage and cooking, ACW | |||||||
| Frozen storage | 0.034 | 0.066 | 0.045 | 0.015 | 0.021 | ||
| Cooking | <.0001 | <.0001 | <.0001 | <.0001 | <.0001 | ||
| Frozen storage x cooking | 0.457 | 0.291 | 0.073 | 0.030 | 0.092 | ||
Names of the groups described under Table 1.