Table 4.
Linear regression of lipid and protein oxidation and textural properties of emulsified sausages with different antioxidants during cold storage.
| Dependent Variable | Negative Control | Positive Control | AX | ||||||
|---|---|---|---|---|---|---|---|---|---|
| R 2 | Coefficient | p-Value | R 2 | Coefficient | p-Value | R 2 | Coefficient | p-Value | |
| Lipid oxidation | |||||||||
| Peroxide value (PV, meq peroxide/kg lipid) |
0.84 | 0.018 | *** | 0.67 | 0.005 | ** | 0.66 | 0.002 | ** |
| TBARS (mg MDA/kg sample) |
0.83 | 0.020 | *** | 0.82 | 0.002 | *** | 0.76 | 0.003 | *** |
| Protein oxidation | |||||||||
| Thiol content (nmol/mg protein) |
0.90 | −1.62 | *** | 0.80 | −0.68 | *** | 0.84 | −1.08 | *** |
| Texture profile analysis | |||||||||
| Hardness (N) | 0.78 | 0.99 | *** | 0.72 | 0.62 | *** | 0.81 | 0.57 | *** |
| Cohesiveness | NS | ||||||||
NS, no significance; **, significance level at <0.01; ***, significance level at <0.001. Negative: without antioxidant; Positive: with 200 mg/kg mixture of BHT and BHA (1:1, w/w); AX, with 400 mg/kg astaxanthin.