Table 4.
Physical-chemical quality expressed by changes produced on lipid oxidation (thiobarbituric acid reactive substances (TBARs)) (m ± s.e. mg MDA/kg), protein oxidation (thiol groups concentration) (m ± s.e. mM thiol group/mg protein) and fish degradation (trimethylamine (TMA) and total volatile basic nitrogen (TVB-N)) (m ± s.e. mg/100 g) of fish patties for 14 days under refrigerated storage.
| Sample | Days Refrigerated Storage | ||||
|---|---|---|---|---|---|
| 0 | 4 | 7 | 11 | 14 | |
| TBARs (mg MDA/kg) | |||||
| Control Ct HXT P R |
0.3 ± 0.01 x 0.2 ± 0.01 x 0.2 ± 0.00 x 0.2 ± 0.01 x 0.3 ± 0.01 x |
0.6 ± 0.02 ay 0.6 ± 0.01 az 0.4 ± 0.01 bcy 0.3 ± 0.01 cy 0.5 ± 0.01 byz |
0.6 ± 0.01 ay 0.6 ± 0.01 ayz 0.5 ± 0.00 bcyz 0.4 ± 0.01 cy 0.5 ± 0.01 bcyz |
0.6 ± 0.01 by 0.7 ± 0.01 ayz 0.6 ± 0.01 bcz 0.5 ± 0.01 cyz 0.5 ± 0.01 cyz |
0.8 ± 0.01 az 0.7 ± 0.01 byz 0.6 ± 0.01 cz 0.6 ± 0.01 cz 0.6 ± 0.00 cz |
| Thiol groups concentration (mmol thiol/mg protein) | |||||
| Control Ct HXT P R |
37.5 ± 0.1 w 32.9 ± 0.0 w 34.7 ± 0.1 w 32.0 ± 0.0 w 32.6 ± 0.0 w |
32.0 ± 0.0 x 21.4 ± 0.0 x 18.6 ± 0.1 x 26.8 ± 0.0 x 27.0 ± 0.0 x |
26.7 ± 0.0 xy 16.4 ± 0.1 xy 17.2 ± 0.1 xy 24.1 ± 0.1 xy 18.1 ± 0.0 xy |
15.7 ± 0.0 yz 15.4 ± 0.0 yz 18.6 ± 0.0 yz 20.7 ± 0.1 yz 13.5 ± 0.4 yz |
10.1 ± 0.0 z 12.9 ± 0.1 z 14.7 ± 0.1 z 16.7 ± 0.0 z 11.0 ± 0.0 z |
| TMA | |||||
| Control Ct HXT P R |
1.0 ± 0.0 z 0.5 ± 0.0 z 0.2 ± 0.1 z 0.9 ± 0.0 z 0.6 ± 0.1 z |
4.5 ± 0.0 yz 4.7 ± 0.0 yz 4.4 ± 0.0 yz 1.5 ± 0.2 yz 3.5 ± 0.0 yz |
7.8 ± 0.0 y 7.0 ± 0.1 y 6.3 ± 0.0 y 2.9 ± 0.0 y 5.1 ± 0.1 y |
17.3 ± 0.0 x 16.1 ± 0.0 x 10.8 ± 0.0 x 7.1 ± 0.0 x 9.2 ± 0.1 x |
18.3 ± 0.0 x 17.3 ± 0.0 x 15.4 ± 0.1 x 10.7 ± 0.0 x 11.7 ± 0.0 x |
| TVB-N | |||||
| Control Ct HXT P R |
4.0 ± 0.1 z 5.2 ± 0.1 z 4.6 ± 0.0 z 4.4 ± 0.1 z 4.8 ± 0.0 z |
32.2 ± 0.1 z 23.9 ± 0.1 z 27.9 ± 0.0 z 7.5 ± 0.0 z 14.2 ± 0.0 z |
87.9 ± 0.2 y 81.8 ± 0.1 y 50.6 ± 0.1 y 12.4 ± 0.1 y 42.2 ± 0.1 y |
110.0 ± 0.1 x 114.4 ± 0.0 x 108.1 ± 0.0 x 34.8 ± 0.1 x 91.1 ± 0.0 x |
115.2 ± 0.1 x 118.4 ± 0.0 x 120.6 ± 0.0 x 49.7 ± 0.0 x 100.9 ± 0.0 x |
Control: 200 ppm acerola + 200 ppm citric extract (Ct); 200 ppm acerola + 200 ppm hydroxytyrosol extract (HXT); 200 ppm acerola + 200 ppm pomegranate extract (P); 200 ppm acerola + 200 ppm rosemary extract (R); Mean ± standard error (M ± s.e.). Different letters (a, b, c) in the same column indicate significant differences between samples (p < 0.05). Different letters (w, x, y, z) in the same row indicate significant differences between samples (p < 0.05).