. 2021 Aug 27;10(9):2012. doi: 10.3390/foods10092012

Table 9.

Organic acid content of cooked samples.

Samples	Oxalic (μg/g)	Citric (μg/g)	Tartaric (μg/g)	Malic (μg/g)	Lactic (μg/g)
M₁T24h	10121.68 ± 1.45 ^bN	668.60 ± 0.55 ^bH	1329.18 ± 0.77 ^aK	731.08 ± 0.99 ^bP	2760.52 ± 1.09 ^cO
M₁T72h	11023.89 ± 1.09 ^cR	643.22 ± 0.98 ^aG	1345.66 ± 0.89 ^bL	723.09 ± 0.78 ^aO	2622.09 ± 0.80 ^bA
M₁T120h	5518.32 ± 1.66 ^aH	690.57 ± 0.88 ^cI	1676.28 ± 0.61 ^cN	740.82 ± 0.71 ^cQ	2255.24 ± 2.11 ^aI
M₂T24h	10715.90 ± 0.98 ^cP	2364.58 ± 0.67 ^cE	1144.40 ± 0.89 ^bD	537.46 ± 0.89 ^bH	5976.65 ± 1.33 ^aQ
M₂T72h	7578.92 ± 0.77 ^bL	2121.33 ± 0.50 ^aB	1133.22 ± 0.90 ^aC	520.98 ± 1.06 ^aF	6052.99 ± 0.89 ^bL
M₂T120h	5401.18 ± 0.90 ^aG	2210.75 ± 0.77 ^bC	1296.50 ± 0.81 ^cI	621.34 ± 1.09 ^cJ	6189.03 ± 0.55 ^cC
M₃T24h	6346.07 ± 0.67 ^cK	2760.58 ± 0.49 ^bK	1219.00 ± 0.31 ^cH	726.98 ± 1.89 ^cOP	4982.52 ± 0.41 ^cG
M₃T72h	5341.11 ± 1.45 ^bQ	2766.22 ± 0.67 ^cL	1132.44 ± 0.38 ^aC	702.34 ± 0.90 ^bN	4789.02 ± 1.09 ^aE
M₃T120h	4114.87 ± 1.76 ^aE	2716.45 ± 0.39 ^aJ	1152.87 ± 1.09 ^bE	683.91 ± 0.78 ^aM	4859.87 ± 0.88 ^bF
M₄T24h	10305.11 ± 0.55 ^bO	3145.78 ± 0.88 ^cQ	1161.60 ± 0.56 ^aF	500.49 ± 0.12 ^aE	5944.52 ± 0.67 ^cP
M₄T72h	5231.11 ± 0.45 ^aF	3012.33 ± 0.56 ^bO	1322.09 ± 0.88 ^bJ	577.34 ± 0.89 ^cI	5633.09 ± 0.45 ^bM
M₄T120h	2170.94 ± 0.43 ^cC	2980.33 ± 1.09 ^aM	1572.07 ± 0.49 ^cM	540.51 ± 0.55 ^bK	5340.01 ± 0.33 ^aK
M₅T24h	5802.18 ± 0.33 ^cI	1966.85 ± 1.98 ^aA	952.42 ± 0.22 ^aA	400.96 ± 0.39 ^cC	4256.16 ± 0.55 ^aB
M₅T72h	5550.13 ± 0.85 ^bB	2544.11 ± 0.99 ^bF	1123.48 ± 0.23 ^bB	350.77 ± 0.67 ^bB	4731.87 ± 0.61 ^bD
M₅T120h	3782.82 ± 0.62 ^aD	3084.21 ± 0.78 ^cP	1133.10 ± 0.2 1^bcC	293.11 ± 0.77 ^aA	5195.30 ± 0.43 ^cH
M₆T24h	844.12 ± 1.03 ^cM	2253.07 ± 0.67 ^aD	1133.16 ± 0.33 ^bC	482.04 ± 0.89 ^aD	5258.39 ± 0.18 ^aI
M₆T72h	435.77 ± 1.33 ^aA	2766.19 ± 0.71 ^bL	1126.89 ± 0.88 ^aB	533.22 ± 1.34 ^bG	5309.27 ± 0.73 ^bJ
M₆T120h	5882.30 ± 1.02 ^bJ	2996.77 ± 0.66 ^cN	1191.59 ± 0.23 ^cG	574.36 ± 1.09 ^cL	5691.07 ± 0.64 ^cN

Mean values of three different determinations followed by standard deviation; M₁T–cooked sirloin marinated only with salt and pepper; M₂T–cooked sirloin marinated with olive oil, rosemary, salt and pepper; M₃T–cooked sirloin marinated with pumpkin oil, oregano, salt and pepper; M₄T–cooked sirloin marinated with sunflower oil, thyme, salt and pepper; M₅T-sirloin marinated with walnut oil, basil, salt and pepper; M6 M₆T-sirloin marinated with sesame oil, ginger, salt and pepper. Values not sharing the same small letter in a row indicate significant difference between the same sample at different moments: 24 h, 72 h, 120 h. Values not sharing the same capital letters in a row indicate the significant difference between all samples at different moments: 24 h, 72 h, 120 h.