Table 3.
Thiobarbituric acid-reactive substances (TBARs) and protein hydrazones (mean ± standard deviation) in deer burgers during chilled storage.
| C | Lva | Lvb | Lpa | Lpb | |
|---|---|---|---|---|---|
| TBARs (mg MDA/kg) | |||||
| Day 0 | 0.93 ± 0.18 b,z | 0.54 ± 0.06 a,z | 0.58 ± 0.07 a,z | 1.25 ± 0.17 c,z | 0.92 ± 0.14 b,z |
| 4 | 2.95 ± 0.36 c,y | 2.32 ± 0.36 b,y | 1.77 ± 0.11 a,y | 3.05 ± 0.25 c,y | 1.90 ± 0.13 a,y |
| 8 | 6.42 ± 0.66 b,x | 3.15 ± 0.64 a,x | 2.93 ± 0.17 a,x | 3.20 ± 0.21 a,y | 2.50 ± 0.31 a,x |
| 12 | 7.39 ± 0.91 c,w | 3.67 ± 0.26 a,b,w | 3.01 ± 0.41 a,x | 4.06 ± 0.55 b,x | 2.91 ± 0.41 a,w |
| Protein Oxidation (nmol hydrazone/mg protein) | |||||
| Day 0 | 4.21 ± 0.88 b,z | 2.24 ± 0.71 a,z | 2.63 ± 0.29 a,z | 2.32 ± 0.51 a,z | 1.98 ± 0.73 a,z |
| 4 | 4.82 ± 0.88 c,z | 2.26 ± 0.78 a,z | 3.39 ± 0.14 b,z | 2.79 ± 0.39 a,b,z | 3.42 ± 0.25 b,y |
| 8 | 8.86 ± 1.63 b,c,y | 10.58 ± 0.34 d,x | 9.55 ± 0.30 c,d,y | 7.21 ± 1.15 a,y | 8.02 ± 0.95 a,b,x |
| 12 | 9.04 ± 2.57 a,b,y | 9.32 ± 1.33 a,b,y | 11.53 ± 1.46 b,x | 7.01 ± 1.30 a,y | 8.27 ± 1.73 a,x |
C: sodium ascorbate control; Lva: 2.5% “verdejo” lees; Lvb: 5% “verdejo” lees; Lpa: 2.5% “palomino” lees; Lpb: 5% “palomino” lees. Means within a row with different superscript letters (a–d) are significantly different (p < 0.05) as a function of sample. Means within a column with different superscript letters (z–w) are significantly different (p < 0.05) as a function of storage.