Quality Characteristics of Beef Patties Fortified with Husk Tomato and the Effect on Tannic Acid-Induced Anaemia in Rats
Table 4
Effect of different concentrations of HT on the acid value, peroxide value, and thiobarbituric acid in beef at zero time and after one week of storage (mean values ± SD).
Acid value
Peroxide value
Thiobarbituric acid
Zero time
One week
Zero time
One week
Zero time
One week
CBP
2.55 ± 0.11a
5.19 ± 0.58a
4.25 ± 0.33a
10.11 ± 1.61a
0.45 ± 0.04a
0.98 ± .02a
2.5% HTB
1.44 ± 0.09c
2.53 ± 0.22b
2.85 ± 0.27b
5.01 ± 0.50b
0.31 ± 0.03c
0.38 ± 0.01d
5% HTB
1.99 ± 0.16b
2.65 ± 0.33b
2.90 ± 0.25b
4.88 ± 0.45bc
0.34 ± 0.01b
0.45 ± 0.02c
10% HTB
1.54 ± 0.12bc
2.49 ± 0.21bc
2.75 ± 0.21b
5.08 ± 0.66b
0.35 ± 0.02b
0.89 ± 0.01b
Values followed by different letters in each column differ significantly.
