Table 3 TVBN 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

TVBN (mg/1000 g)

Storage days

0

5

10

15

Control

10.37 ± 1.53aD

18.45 ± 0.15aC

26.05 ± 1.02aB

30.05 ± 2.50aA

CPH2%

7.87 ± 2.07bD

16.53 ± 0.33bC

22.64 ± 0.41bB

27.05 ± 1.04bA

CPH4%

6.37 ± 2.00cD

12.33 ± 0.77cC

20.87 ± 1.22cB

24.45 ± 0.25cA

CPH6%

5.12 ± 2.06dD

11.53 ± 0.82dC

16.65 ± 0.35 dB

21.99 ± 0.33dA

CPH8%

5.00 ± 2.08dD

10.47 ± 0.71eC

14.25 ± 0.51eB

19.26 ± 0.28eA

  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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