The Effects of Malonaldehyde on Quality Characteristics and Protein Oxidation of <i>Coregonus peled</i> (<i>Coregonuspeled</i>) during Storage.

Foods · 2023 · PMC9955499 · PMID 36832792

Europe PMC DOI

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closest p · 0.2× alpha

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boldest claim

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highly significantp < 0.01actually significant

In particular, after day 9, highly significant differences ( p < 0.01) were observed, demonstrating that super chilling effectively reduced protein oxidation compared with refrigeration. 3.8.

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a decreasing trendno p-value reported

In this study, overall, the pH showed a decreasing trend, probably because the alkaline substances produced by protein degradation were insufficient to neutralize the acidic substances produced by glycogen degradation.

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