Table 1.
Lipid and protein oxidation evaluation during cold storage of emulsified sausages with different antioxidants.
| Traits | Treatments 1 | Storage Days | |||
|---|---|---|---|---|---|
| 1 | 7 | 14 | 21 | ||
| Peroxide value (PV, meq peroxide/kg lipid) |
Negative control | 2.47 A | 4.37 A | 6.94 A | 8.29 A |
| Positive control | 2.09 C | 3.87 B | 5.11 C | 6.07 D | |
| AX | 2.14 AB | 4.01 AB | 5.27 C | 6.52 C | |
| SEM | 0.02 | 0.26 | 0.18 | 0.33 | |
| TBARS (mg MDA/kg sample) |
Negative control | 0.17 A | 0.28 A | 0.33 B | 0.70 A |
| Positive control | 0.09 B | 0.12 C | 0.13 C | 0.16 B | |
| AX | 0.11 B | 0.14 C | 0.14 C | 0.16 B | |
| SEM | 0.01 | 0.01 | 0.01 | 0.02 | |
| Thiol content (nmol/mg protein) |
Negative control | 67.53 C | 49.61 C | 39.21 C | 34.45 C |
| Positive control | 86.05 A | 78.69 A | 76.64 A | 71.40 A | |
| AX | 75.76 B | 62.68 B | 58.53 B | 52.78 B | |
| SEM | 1.09 | 1.81 | 1.18 | 1.12 | |
A–D Means within a column with different superscripts are significantly different (p < 0.05). 1 Negative: without antioxidant; Positive: with 200 mg/kg mixture of BHT and BHA (1:1, w/w); AX, with 400 mg/kg astaxanthin.