Table 4 POV 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

POV (meq peroxides/kg)

Storage days

0

5

10

15

Control

0.64 ± 0.05aD

0.68 ± 0.08aC

0.74 ± 0.02aB

0.80 ± 0.04aA

CPH 2%

0.62 ± 0.04bD

0.65 ± 0.05bC

0.72 ± 0.12bB

0.78 ± 0.03bA

CPH 4%

0.58 ± 0.02cD

0.65 ± 0.04bC

0.73 ± 0.22bB

0.76 ± 0.03cA

CPH 6%

0.54 ± 0.06dD

0.63 ± 0.03cC

0.70 ± 0.15cB

0.74 ± 0.02dA

CPH 8%

0.55 ± 0.03dD

0.60 ± 0.02dC

0.68 ± 0.06 dB

0.70 ± 0.01eA

  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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