Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage.

Korean J Food Sci Anim Resour · 2017 · PMC5686334 · PMID 29147099

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a decreasing trendno p-value reported

A decreasing trend in CIE a* value have been found as the concentration of FSP increased at day 0.

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a slightly increasing trendno p-value reported

Each concentration of FSP-treated patties showed a slightly increasing trend in the VBN values over time.

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