Table 2 DPPH of casein protein hydrolysate (CPH) powder incorporated beef nuggets during storage.

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

Groups

DPPH (%)

Storage days

0

5

10

15

Control

66.71 ± 0.38eA

62.14 ± 0.30eB

58.41 ± 1.28eC

52.13 ± 0.56eD

CPH 2%

71.16 ± 0.28dA

65.19 ± 0.18 dB

61.51 ± 1.31dC

57.71 ± 0.43dD

CPH 4%

76.74 ± 0.31cA

69.99 ± 1.50cB

64.09 ± 1.16cC

60.09 ± 0.23cD

CPH 6%

81.61 ± 0.28bA

73.32 ± 1.21bB

69.19 ± 1.23bC

65.16 ± 0.17bD

CPH 8%

85.98 ± 0.44aA

79.18 ± 0.50aB

75.34 ± 0.51aC

70.01 ± 0.33aD

  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.
Back to article page