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

Table 5

Impact of nano-pomegranate peel on color and odor of cold stored meatballs.

Meatball blends	Storage period (d)					Means^1
	0	3	6	9	12
Color
Control (0.0)	8.0 ± 0.81	7.55 ± 0.69	5.10 ± 1.28	4.75 ± 1.33	3.45 ± 1.25	5.77^b
0.5% CPP	8.10 ± 0.73	7.65 ± 0.51	5.45 ± 0.91	4.52 ± 1.1	3.52 ± 1.15	5.84^ab
0.5% NPP45	8.05 ± 0.87	7.77 ± 0.91	5.68 ± 0.52	4.85 ± 0.9	4.10 ± 0.95	6.09^ab
0.5% NPP90	8.13 ± 0.87	7.76 ± 0.69	5.78 ± 0.48	5.07 ± 1.03	4.55 ± 1.03	6.25^a
0.1% BHT	8.0 ± 0.66	7.88 ± 0.63	5.85 ± 0.63	5.10 ± 0.87	4.32 ± 0.90	6.23^a
Mean^2	8.05^a	7.75^a	5.57^b	4.84^c	3.99^d
Odor
Control (0.0)	8.73 ± 0.82	8.50 ± 0.78	7.24 ± 0.56	5.21 ± 1.47	3.66 ± 0.70	6.67^b
0.5% CPP	8.72 ± 0.78	8.55 ± 0.63	7.65 ± 0.42	5.63 ± 1.05	3.94 ± 0.94	6.90^b
0.5% NPP45	8.75 ± 0.67	8.64 ± 0.69	7.86 ± 0.70	5.92 ± 0.94	4.95 ± 0.79	7.22^ab
0.5% NPP90	8.80 ± 0.78	8.70 ± 0.82	8.05 ± 0.67	6.63 ± 1.63	5.75 ± 0.94	7.53^a
0.1% BHT	8.70 ± 0.69	8.70 ± 0.63	7.73 ± 0.52	6.26 ± 1.68	5.34 ± 0.82	7.34^a
Mean^2	8.74^a	8.62^a	7.71^b	5.93^c	4.73^d

¹Means in the same column with different letters are significantly different (), LSD = 0.38 and 0.41 for color and odor, respectively. ²Means in the same row with different letters are significantly different (), LSD = 0.72 and 0.46, respectively.