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

Table 4

Impact of nano-pomegranate peel on the total volatile nitrogen value (mg·N₂/100 gm sample) of cold stored meatballs.

Meatball blends	Storage period (d)					Means^1
	0	3	6	9	12
Control (0.0)	4.22 ± 0.30	7.95 ± 0.37	12.81 ± 2.39	18.75 ± 0.35	27.65 ± 0.35	14.27^a
0.5% CPP	4.21 ± 0.35	6.75 ± 0.29	9.75 ± 0.35	12.86 ± 0.47	16.95 ± 0.60	10.06^b
0.5% NPP45	4.22 ± 0.33	6.25 ± 0.25	8.95 ± 0.24	11.65 ± 0.35	15.85 ± 0.35	9.38^c
0.5% NPP90	4.20 ± 0.35	5.51 ± 0.31	7.86 ± 0.40	10.55 ± 0.35	14.76 ± 0.70	8.58^d
0.1% BHT	4.21 ± 0.32	6.45 ± 0.30	9.10 ± 0.70	13.18 ± 0.53	18.05 ± 0.80	10.20^b
Means^2	4.21^e	6.58^d	9.69^c	13.38^b	18.65^a

¹Means in the same column with different letters are significantly different (), LSD = 0.61. ²Means in the same row with different letters are significantly different (), LSD = 0.72.