Skip to main content
. 2022 Jan 24;11(3):326. doi: 10.3390/foods11030326

Figure 2.

Figure 2

Changes in thiobarbituric acid reactive substances (TBARs) values of deep fried Gryllus bimaculatus. BHTV = 0.2% BHT + vacuum-filling nitrogen packaging; ETV = 0.5% ET + vacuum-filling nitrogen packaging; PEPV = 0.5% PEP + vacuum-filling nitrogen packaging; TBHQV = 0.2% TBHQ + vacuum-filling nitrogen packaging; control 1 = no antioxidants + vacuum-filling nitrogen packaging; control 2 = no antioxidant + non vacuum sealed packaging; different lowercase letters on the column chart showed significant differences in the same storage time (p < 0.001).