. 2020 Dec 10;100(2):1319–1327. doi: 10.1016/j.psj.2020.11.077

Table 2.

Effects of different levels of flaxseed oil addition on centrifugation loss, purge loss, and lipid and protein oxidation levels of raw chicken surimi with 5% wheat fiber on 14-d storage at 4°C or 60-d storage at −20°C.

	Flaxseed oil level (%)	Storage period (d)
		0	7	14	30	60
		4°C			−20°C
Centrifugation loss (%)	10	23.95 ± 0.97^b	38.14 ± 0.59^b	42.42 ± 0.58^b	22.14 ± 0.80^b	26.60 ± 0.29^a
	12	24.98 ± 0.47^b	39.13 ± 0.51^b	44.71 ± 0.99^b	23.94 ± 0.51^b	27.78 ± 1.25^a
	14	27.60 ± 0.70^a	43.29 ± 1.07^a	47.91 ± 0.90^a	27.72 ± 0.79^a	32.73 ± 0.82^a
Purge loss (%)	10		7.46 ± 0.20^b	8.87 ± 0.14^c	5.08 ± 0.30^b	5.92 ± 0.26^b
	12		7.99 ± 0.21^b	9.68 ± 0.12^b	5.37 ± 0.38^b	6.32 ± 0.45^b
	14		9.64 ± 0.11^a	10.08 ± 0.31^a	8.60 ± 0.09^a	9.12 ± 0.57^a
TBARS values (mg MDA eq./kg surimi⁻¹)	10	0.42 ± 0.02^b	0.56 ± 0.02^c	0.92 ± 0.03^b	0.49 ± 0.04^b	0.63 ± 0.05^b
	12	0.43 ± 0.02^b	0.63 ± 0.02^b	1.02 ± 0.00^b	0.59 ± 0.03^b	0.75 ± 0.07^b
	14	0.88 ± 0.02^a	1.04 ± 0.02^a	1.56 ± 0.04^a	0.72 ± 0.02^a	1.04 ± 0.03^a
Thiol group contents (μ mole/g surimi)<	10	7.75 ± 0.06^a	6.24 ± 0.14^a	5.52 ± 0.06^a	6.51 ± 0.13^a	5.63 ± 0.11^a
	12	7.72 ± 0.15^a	6.18 ± 0.05^a	5.50 ± 0.10^a	6.33 ± 0.05^a	5.56 ± 0.06^a
	14	7.67 ± 0.20^a	6.24 ± 0.10^a	4.91 ± 0.18^b	5.46 ± 0.07^b	4.83 ± 0.16^b

Data are given as mean ± SEM (n = 3).

^a,bMean values without the common letter in each testing parameter within the same storage period are significantly different (P < 0.05).

Abbreviation: TBARS, thiobarbituric acid reactive substance.