Table 1 Total phenolic content of casein protein hydrolysate (CPH) incorporated beef nuggets during storage.

From: Effect of milk-derived bioactive peptides on the lipid stability and functional properties of beef nuggets

Groups

TPC (mg GAE/g)

Storage days

0

5

10

15

Control

95.66 ± 2.41eB

102.00 ± 2.00eA

101.50 ± 1.91eA

92.00 ± 1.99eC

CPH2%

110.00 ± 2.22 dB

114.50 ± 2.19dA

111.00 ± 2.30 dB

109.00 ± 1.69dC

CPH4%

118.50 ± 2.11cB

122.50 ± 2.20cA

117.50 ± 1.35cC

114.50 ± 1.80cD

CPH 6%

122.00 ± 2.10bB

128.00 ± 2.18bA

123.50 ± 1.30bB

120.00 ± 2.66bC

CPH8%

126.00 ± 2.00aC

130.50 ± 2.15aA

127.00 ± 1.35aB

124.50 ± 2.65aD

  1. CPH: casein protein hydrolysate. All the values are means of triplicate determinations ± Standard Deviation (SD). Means within the column with different small letters are significantly different (p < 0.05) and different capital letters within the row differed significantly.
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