Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage.

Foods · 2022 · PMC8997726 · PMID 35407142

Europe PMC DOI

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an increasing trendno p-value reported

However, the a* value showed an increasing trend with the increase in LNT content during storage, specifically, compared with the samples without LNT, the a* of the 4%LNT group increased by 28.15%, 48.50% and 100.03%, respectively, during storage for 3, 7 and 12 days, which indicated that LNT could inhibit the oxidation of fat.

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a decreasing trendno p-value reported

On the other hand, with the increase in LNT content during cold storage, the pH of goose meatballs generally showed a decreasing trend.

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