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

Table 3

Impact of nano-pomegranate peel on thiobarbituric acid (mg malonaldehyde/kg sample) of cold stored meatballs.

Meatball blends	Storage period (d)					Means^1
	0	3	6	9	12
Control (0.0)	0.32 ± 0.03	0.46 ± 0.01	0.60 ± 0.03	0.82 ± 0.02	1.31 ± 0.03	0.70^a
0.5% CPP	0.32 ± 0.01	0.39 ± 0.02	0.50 ± 0.02	0.78 ± 0.02	0.97 ± 0.03	0.59^b
0.5% NPP45	0.30 ± 0.02	0.38 ± 0.01	0.45 ± 0.01	0.56 ± 0.03	0.79 ± 0.02	0.49^c
0.5% NPP90	0.30 ± 0.03	0.34 ± 0.01	0.40 ± 0.03	0.53 ± 0.02	0.73 ± 0.03	0.46^c
0.1% BHT	0.31 ± 0.02	0.34 ± 0.01	0.41 ± 0.01	0.50 ± 0.01	0.70 ± 0.02	0.45^c
Means^2	0.31^e	0.38^d	0.47^c	0.64^b	0.90^a

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