Table 2.
Outcomes of the differences between hydrolysates and collagen with H2O2 and control from 0 to 120 min of exposure using ANOVA followed by a Tukey HDS post-hoc test for multiple comparisons.
| Salmon | Mackerel | Herring | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| CTR | H2O2 | HSHH2O2 | HSBH2O2 | HSVH2O2 | HMHH2O2 | HMBH2O2 | HMVH2O2 | HHVH2O2 | ||
| H2O2 | H2O2 > CTR (p ≤ 0.05) | |||||||||
| Salmon | HSHH2O2 | HSH > CTR (p ≤ 0.05) | NS | |||||||
| HSBH2O2 | HSB > CTR (p ≤ 0.05) | NS | NS | |||||||
| HSVH2O2 | HSV > CTR (p ≤ 0.05) | HSV < H2O2 (0.1> p > 0.05) | NS | HSV < HSB (p ≤ 0.05) | ||||||
| Mackerel | HMHH2O2 | HMH > CTR (p ≤ 0.05) | NS | NS | NS | HMH > HSV (p ≤ 0.05) | ||||
| HMBH2O2 | HMB > CTR (p ≤ 0.05) | NS | NS | HMB > HSB (p ≤ 0.05) | HMB > HSV (p ≤ 0.05) | HMB > HMH (0.1> p > 0.05) | ||||
| HMVH2O2 | HMV > CTR (p ≤ 0.05) | NS | HMV < HSH (p ≤ 0.05) | NS | NS | NS | NS | |||
| Herring | HHVH2O2 | HHV > CTR (p ≤ 0.05) | NS | HHV > HSH (p ≤ 0.05) | NS | HHV > HSV (p ≤ 0.05) | NS | NS | HHV > HMV (p ≤ 0.05) | |
| Flownder | CollagenH2O2 | Collaben > CTR (p ≤ 0.05) | Collagen < H2O2 (p ≤ 0.05) | NS | Collagen < HSB (p ≤ 0.05) | NS | Collagen > HMH (0.1> p > 0.05) | Collagen < HMB (p ≤ 0.05) | NS | Collagen < HHV (p ≤ 0.05) |
NS: non-significant.