Fig. 2. Antioxidant potential of mutton and fish livers and supplemented chicken nuggets. (A) Antioxidant activity [by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay] of mutton and fish livers during a storage period of 7 days. (B) Total phenolic composition (TPC) of mutton and fish livers during a storage period of 7 days. (C) Antioxidant activity of the supplemented chicken nuggets. (D) TPC of the supplemented chicken nuggets. Values are presented as mean±SD. The letters (a-e) indicate a significant difference at a 95% probability level. T_+ve, containing texturized soya protein; T_—ve, no texturized soya protein; T₁, 5% of liver addition; T₂, 10% of liver addition; T₃, 15% of liver addition.

Prev Nutr Food Sci 2024;29:70~79 https://doi.org/10.3746/pnf.2024.29.1.70