Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties

Table 5

Color stability and lipid oxidation of beef patties containing different concentrations of PEF during retail display storage.

Items	Storage time (day)	Treatment
		Control	2.5% PEF	5% PEF	7.5% PEF
L	Day 0	^Ac	^Bd	^Cc	^Cc
	Day 1	^Ac	^Ac	^Bc	^Bc
	Day 3	^Ab	^Ab	^Bb	^Cb
	Day 5	^Ab	^Aa	^Ba	^Ca
	Day 7	^Aa	^Ba	^Ca	^Da
a	Day 0	^Aa	^Ba	^Ca	^Da
	Day 1	^Ab	^Ba	^Ca	^Da
	Day 3	^Ac	^Bb	^Bb	^Cb
	Day 5	^Ad	^Bc	^Bb	^Cb
	Day 7	^Ae	^Bc	^Cc	^Db
b	Day 0	^C	^B	^A	^A
	Day 1	^C	^B	^AB	^A
	Day 3	^B	^A	^A	^A
	Day 5	^C	^B	^A	^A
	Day 7	^B	^A	^A	^A
TBARS (μg MDA/g)	Day 0	^d	^d	^d	^d
	Day 1	^Ad	^Ad	^Bd	^Cd
	Day 3	^Ac	^Bc	^Bc	^Cc
	Day 5	^Ab	^Bb	^Bb	^Bb
	Day 7	^Aa	^Ba	^BCa	^Ca

Values are of 3 determinants, . ^a,b,c,d,eDifferent letters indicate a significant difference between storage time (). ^A,B,C,DMeans in the same row followed by different letters are significantly different (). PEF: purple eggplant flour; TBARS: thiobarbituric acid-reactive substances.