Table 3. Malondialdehyde and carbonyl contents in the beef patty added with winter mushroom powder
Treatments1) | Malondialdehyde content (mg/kg) | Carbonyl content (nmol/mg) |
Control | 2.16a | 1.97 |
BP | 1.60c | 1.92 |
BFW | 2.14a | 2.20 |
BOW | 1.79b | 2.07 |
SEM2) | 0.035 | 0.091 |
Control, beef patty manufactured without sodium pyrophosphate; BP, beef patty manufactured with sodium pyrophosphate; BFW, beef patty manufactured with 1% freeze-dried winter mushroom powder; BOW, beef patty manufactured with 1% oven-dried winter mushroom powder.
n=12.
Different small letters in the same column indicate significant differences between means (p<0.05).