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. 2021 Jun 10;10(6):1338. doi: 10.3390/foods10061338

Figure 2.

Figure 2

Figure 2

Figure 2

Effect of refrigerated storage (15 days at 4 ± 1 °C) on lipid and protein oxidation of chicken patty without (PCON) and with the addition of yellow mombin extract (PYME). Peroxide index (a), conjugated dienes (b), TBARS (c), p-anisidine (p-Av) (d), and formation of carbonyl compounds (e). Results were expressed as mean ± standard deviation. Footnotes: Different letters in the upper part of the bars (a–d means within the PCON samples and x–z means within the PYME samples) differ significantly (p < 0.05) between the days of refrigerated storage. The asterisks show significant differences between the samples on each day of refrigerated storage, n.s: non-significant, ***: p < 0.001.