Table 6. Influence of enzymolyzed Cordyceps militaris extract on lipid oxidation of chicken breast

Parameters		Treatments				SEM
Parameters		SBF	SYA	CMs	FEM	SEM
TBARS (mg MDA/kg)	0	0.059^D	0.051^C	0.058^D	0.054^C	0.01
	3	0.068^Ca	0.054^Cb	0.066^Ca	0.056^Cb	0.02
	6	0.091^Ba	0.076^Bc	0.083^Bb	0.069^Bd	0.02
	9	0.109^Aa	0.093^Ab	0.093^Ab	0.092^Ab	0.01
	SEM	0.02	0.01	0.01	0.01
MFI	0	31.15^Cc	17.11^Cd	39.91^Db	50.02^Da	1.05
	3	33.82^Cc	30.95^Bc	50.61^Cb	69.38^Ca	0.91
	6	41.76^Bc	41.88^Bc	65.15^Bb	74.29^Ba	0.94
	9	50.31^Ac	52.17^Ac	70.11^Ab	97.24^Aa	1.22
	SEM	2.09	1.46	2.19	1.24

Means with different superscripts in the same column indicate a significant difference from storage period (p<0.05).
Means with different superscripts indicate a significant difference among treatments (p<0.05).
SBF, saline buffer-treated samples; SYA, synthetic antioxidant treatment with butylated hydroxyanisole; CMs, Cordyceps militaris extracts; FEM, Flavorzyme^® hydrolyzed Cordyceps militaris extracts; TBARS, thiobarbituric acid reactive substances; MDA, malondialdehyde; MFI, myofibrillar fragmentation index.