Table 1.
Cooking yield, pH, and TBARS values of patties incorporated with MLE during the storage time
| Attributes | Days | Treatments of patties1) | SEM | |||
|---|---|---|---|---|---|---|
|
| ||||||
| Control | MLE1 | MLE2 | PS | |||
| Cooking yield | 0 | 91.02 | 91.77 | 91.64 | 91.19 | 0.86 |
| pH | ||||||
| 5 | 6.40aB | 6.34bB | 6.35bB | 6.35bB | 0.01 | |
| 15 | 6.38aB | 6.34bB | 6.36aB | 6.37aB | 0.01 | |
| 30 | 6.45aA | 6.40cA | 6.43bcA | 6.43bcA | 0.01 | |
| SEM | 0.01 | 0.01 | 0.01 | 0.01 | ||
| TBARS (mg MA/kg) | ||||||
| 5 | 0.59bC | 0.50dC | 0.58cC | 1.08aB | 0.01 | |
| 15 | 0.88bB | 0.55dB | 0.63cB | 1.08aB | 0.03 | |
| 30 | 0.96bA | 0.79dA | 0.89cA | 1.41aA | 0.01 | |
| SEM | 0.02 | 0.01 | 0.03 | 0.01 | ||
Means in a row with different letters (a-d) are significantly different (P<0.05).
Means in a column with different letters (A-C) are significantly different (P<0.05).
MLE, ethanolic extract of Moringa stenopetala leaves; SEM, standard error of the mean; TBARS, thiobarbituric acid reactive; MA, malonaldehyde.
1)Control, without any preservative; MLE1 (0.10%); MLE2 (0.05%); PS, potassium sorbate (0.20%).