Table 3.
Oxidative characteristics of fresh and frozen curd.
| Parameter | Redox Potential mV | Antioxidant Activity mmol eq Trolox/100 g | MDA nmol/g | Carbonyls nmol/mg Protein | Trp-F a.u. | AMP-F a.u. | FAST Index |
|---|---|---|---|---|---|---|---|
| Fresh curd | 163 b | 10.3 a | 0.67 b | 1.54 b | 420 a | 37 | 8.0 b |
| Frozen curd | 226 a | 9.4 b | 1.22 a | 2.13 a | 370 b | 40 | 10.7 a |
| p-values | <0.0001 | <0.05 | <0.0001 | <0.01 | <0.001 | n.s. | <0.0001 |
Data are expressed as mean of three repetitions. For each parameter, means followed by a different letter in the row are significantly different. n.s. = not significant; Trp-F = tryptophan fluorescence, AMP-F = Maillard’s Advanced Products fluorescence; FAST = Fluorescence of Advanced Maillard products and Soluble Tryptophan.