Table 5.
Effect of aging time on Thiobarbituric Acid Reactive Substances (TBARs), hydroperoxides, protein carbonyls, superoxide dismutase, catalase, and glutathione peroxidase of donkey meat steaks aged for 14 days under vacuum conditions (n = 10 samples for each aging time).
| Ageing Time (Days) | |||||||
|---|---|---|---|---|---|---|---|
| Item | 1 | 3 | 6 | 9 | 14 | SEM | p-Value |
| TBARs (mg MDA/kg of meat) | 0.83 | 0.83 | 1.08 | 1.29 | 1.19 | 0.12 | 0.0832 |
| Hydroperoxides (mmol/g of meat) | 0.53 | 0.71 | 0.58 | 0.70 | 0.73 | 0.05 | 0.4551 |
| Protein carbonyls (mmol DNPH/mg protein) | 2.06 a | 2.80 b | 2.73 b | 2.73 b | 2.68 b | 0.29 | 0.2902 |
| Superoxide dismutase (U/mg protein) | 8.48 a | 12.28 b | 18.57 c | 23.57 d | 25.05 e | 0.10 | <0.0001 |
| Catalase (U/mg protein) | 3.23 a | 4.41 b | 5.36 c | 6.31 d | 7.13 e | 0.05 | <0.0001 |
| Glutathione peroxidase (µmol NADPH ox/mg protein) | 6.25 a | 7.71 b | 9.20 c | 11.59 d | 13.44 e | 0.04 | <0.0001 |
Different letters in the same line show statistical differences (a,b,c,d,e: p < 0.01). SEM: standard error of mean.