The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers

Table 2

Results of sensory acceptance of chicken burgers during storage period.

Treatments	Storage time (days)
	0	30	60	90	120
Control	7.0 ±; 1.47	6.6 ±; 1.55	7.0 ±; 1.38	7.0 ±; 1.52	6.8 ±; 1.36
BHA20	7.2 ±; 1.43	6.8 ±; 1.47	6.8 ±; 1.51	6.6 ±; 1.43	6.8 ±; 1.50
GT38	7.0 ±; 1.55	6.9 ±; 1.53	7.1 ±; 1.22	6.7 ±; 1.19	6.7 ±; 1.48
GT10	7.2 ±; 1.25	6.7 ±; 1.40	6.8 ±; 1.21	6.7 ±; 1.32	6.5 ±; 1.61
RO480	6.7 ±; 1.34	6.6 ±; 1.64	7.2 ±; 1.18	6.7 ±; 1.47	6.9 ±; 1.14
RO18	7.1 ±; 1.34	7.0 ±; 1.39	6.8 ±; 1.35	6.8 ±; 1.32	6.9 ±; 1.34

Results are expressed as mean value ± standard deviation. Averages showed no difference () by ANOVA test.