Table 5.
Evolution lipid and protein oxidation of fuet samples for hundred days of shelf-life study.
| Samples | ||||
|---|---|---|---|---|
| Time of Storage | Control | HTs | HTo | C |
| Lipid Oxidation: TBARs (mg MDA/kg) | ||||
| Day 0 | 0.08 ± 0.01 | 0.07 ± 0.01 | 0.07 ± 0.02 | 0.08 ± 0.01 |
| Day 7 | 0.41 ± 0.09 b | 0.29 ± 0.06 c | 0.26 ± 0.01 c | 0.61 ± 0.12 a |
| Day 14 | 0.50 ± 0.07 b | 0.39 ± 0.05 c | 0.34 ± 0.02 c | 0.70 ± 0.01 a |
| Day 21 | 0.46 ± 0.07 b | 0.40 ± 0.06 c | 0.59 ± 0.15 a | 0.61 ± 0.17 a |
| Day 35 | 0.42 ± 0.02 b | 0.28 ± 0.04 c | 0.34 ± 0.01 b | 0.34 ± 0.03 b |
| Day 50 | 0.47 ± 0.04 b | 0.34 ± 0.05 c | 0.45 ± 0.03 b | 0.56 ± 0.03 a |
| Day 100 | 3.04 ± 0.09 a | 0.62 ± 0.03 b | 0.68 ± 0.02 b | 3.37 ± 0.12 a |
| Protein Oxidation: Thiol Groups (mmol/mg protein) | ||||
| Day 0 | 54.1 ± 3.2 | 51.4 ± 4.1 | 52.3 ± 3.1 | 53.6 ± 2.2 |
| Day 7 | 35.0 ± 2.5 a | 25.6 ± 2.3 b | 27.5 ± 1.2 b | 24.3 ± 2.0 b |
| Day 14 | 22.9 ± 0.8 | 24.4 ± 0.8 | 23.2 ± 0.9 | 24.0 ± 0.7 |
| Day 21 | 18.9 ± 1.8 | 19.1 ± 1.2 | 21.0 ± 1.0 | 19.8 ± 1.1 |
| Day 35 | 12.4 ± 1.0 b | 14.1 ± 1.0 b | 18.5 ± 0.5 a | 13.8 ± 1.4 b |
| Day 50 | 9.9 ± 0.3 a | 6.9 ± 0.5 b | 7.7 ± 0.9 b | 8.8 ± 0.6 a |
| Day 100 | 8.7 ± 0.5 a | 8.5 ± 0.2 a | 6.6 ± 0.5 b | 6.1 ± 0.3 b |
HTs, samples enriched with synthetic Hydroxytyrosol; HTo, samples enriched with organic Hydroxytyrosol; C, samples enriched with citric; a, b, c, different letters among data in the same row indicate significant differences among samples (p < 0.05).