Physical, Chemical, and Antioxidant Characterization of Nano-Pomegranate Peel and Its Impact on Lipid Oxidation of Refrigerated Meat Ball

Table 2

Impact of nano-pomegranate peel on the peroxide value (meq peroxide/kg lipid) of cold stored meatballs.

Meatball blends	Storage period (d)					Means^1
	0	3	6	9	12
Control (0.0)	0.47 ± 0.04	0.77 ± 0.06	1.03 ± 0.07	0.94 ± 0.05	0.98 ± 0.05	0.84^a
0.5% CPP	0.45 ± 0.03	0.58 ± 0.03	0.72 ± 0.03	0.86 ± 0.07	0.95 ± 0.06	0.71^b
0.5% NPP45	0.44 ± 0.03	0.54 ± 0.04	0.62 ± 0.02	0.77 ± 0.05	0.88 ± 0.03	0.65^c
0.5% NPP90	0.41 ± 0.05	0.51 ± 0.03	0.63 ± 0.04	0.72 ± 0.05	0.84 ± 0.07	0.62^c
0.1% BHT	0.40 ± 0.04	0.52 ± 0.05	0.67 ± 0.03	0.75 ± 0.03	0.86 ± 0.05	0.64^c
Mean	0.43^e	0.58^d	0.73^c	0.81^b	0.91^a

¹Means in the same column with different letters are significantly different (), LSD = 0.05. ²Means in the same row with different letters are significantly different (), LSD = 0.06.