. 2021 Aug 5;59(5):2060–2070. doi: 10.1007/s13197-021-05220-3

Table 4.

Radical scavenging activity and total phenolic content of meat emulsions prepared with different hydrocolloids

Treatments²	μmol TRE/g meat paste	mg GAE/g meat paste
Tfg 2%	0.63 ± 0.16^a	0.20 ± 0.09^a
Tfg 4%	0.75 ± 0.14^a	0.63 ± 0.04^b
Dtfg 2%	0.79 ± 0.06^a	0.23 ± 0.06^a
Dtfg 4%	1.34 ± 0.09^b	0.57 ± 0.06^b
Starch 2%	0.71 ± 0.10^a	0.20 ± 0.01^a
Starch 4%	0.51 ± 0.02^a	0.08 ± 0.06^a

^a⁻^bMeans within a row for experimental treatments without a common letter differ (P ≤ 0.05)

¹ All values are mean ± standard deviation

²Samples: Tfg 2%:Trigonella Foenum-Graecum seed powder at percentage 2%; Tfg 4%: Trigonella Foenum-Graecum seed powder at percentage 4%; Dtfg 2%:Defatted Trigonella Foenum Graecum seed powder at percentage 2%; Dtfg 4%:Defatted Trigonella Foenum Graecum seed powder at percentage 4%; Starch 2%: Starch at percentage 2%