As the storage duration increased, all groups, including the positive control and BHT-treated samples, showed an increasing trend, reaching over 6 log CFU/g at 12 and 15 d post-treatment ( p < 0.05) ( Figure 7 A).
Excerpts
Overall, the β-sheet content exhibited an increasing trend ( p < 0.05) with rising WYP substitution levels, consistent with previous reports on structural transitions in extruded protein systems [ 10 ].
Therefore, a definite trend about the effect of prior pressure level could not be concluded ( p > 0.05).
The abundance of MAFbx in the tender group showed a decreasing trend with postmortem time, which decreased significantly at 1 d and continued to be stable until 5 d ( p < 0.05), while it showed a stable trend in the tough group over 5 d ( p > 0.05). 3.5.
With increasing HIU power, a marked increase in the total -SH and free -SH contents was observed initially, accompanied by a decreasing trend in the S-S content, with combined treatments showing more pronounced alterations compared to individual treatments ( p < 0.05).
With increasing CA concentration, the absolute zeta-potential of the complex exhibited a decreasing trend, with no significant differences ( p < 0.05) observed between all concentrations.
Moreover, the quadratic terms A 2 , B 2 , and D 2 were highly significant ( p < 0.05).
The pH values of five kinds of yogurt showed a decreasing trend following 21 days of storage ( p < 0.05), while the acidity of five kinds of yogurt increased and reached their maximum at 21 days.
As shown in Table 4 , the optimal cooking time of BRNs showed an increasing trend with the increase in retrograded time, from 6.42 min (BRN1h) to 9.97 min (BRN9h) ( p < 0.05).
In addition, a markedly significant difference ( p < 0.05) was observed in the effect of pre-treatment methods on TP and carotenoid contents across all cultivars and ripening stages.
Total acid showed an increasing trend during the first four weeks, followed by stabilization or slight decline, with no significant differences between packaging types ( p > 0.05).
Two-way ANOVA on the log ( N t / N 0 ) dataset ( Figure 6 and Figure 7 ) showed that discharge time, contact time, and their interaction were all highly significant for both E. coli and M. testaceum ( p < 0.05; see Supplementary Tables S1–S6 ).
showed a trendp < 0.05
As can be seen from Figure 2 d, with the extension of milling time, the CEC of PIDF showed a trend of first increasing and then decreasing, among which the CEC of PIDF-4 was the best ( p < 0.05), reaching 0.35 ± 0.0038 mmol/g.
Only the control (sample A), or the untreated sample, showed a decreasing trend during the storage period ( p < 0.05), which was already apparent from the 7th day.
The two-way ANOVA revealed highly significant effects of substitution level (concentration) on all sensory attributes ( p < 0.05).
The chroma a* was slightly significant ( p < 0.05) between NPP (1.1 ± 0.2) and PP (1.7 ± 0.3), and chroma b* was found significantly higher ( p < 0.05) in NPP (46.5 ± 2.3) than in PP (35.6 ± 4.0).
As shown in Figure 1 F, no significant difference was observed in the shear force of goose meat during the first 5 days of refrigeration, whereas a highly significant decrease occurred on day 7 ( p < 0.05), indicating that a critical transition in tenderness occurred specifically with 5–7 days of refrigeration.
Detailed data on each cultivar are presented in Table S3 , showing a marked trend towards no significant differences ( p > 0.05) of percentage values from G250 to G280 fractions of all particle sizes assayed.
According to the analysis of variance, the effects of tapioca starch content ( p < 0.01) and cooking time ( p < 0.01) on the sensory score of tapioca pearl were highly significant, and erythritol stevia content ( p < 0.05) was significant.
Notably, C18:1N9T (trans-oleic acid) was lower in HS than in AS and SS, with a borderline significant difference ( p = 0.050).
Although all samples exhibited an increasing trend in TBARS values throughout the storage period, the control samples showed significantly ( p < 0.05) higher TBARS values from day 3 of refrigerated storage onwards, indicating spoilage by day 5 compared to the treated samples.
showed a trendp > 0.05
Ash percentage of the air-classified fractions for each cultivar showed a trend that was similar to that of cultivar mean values with no significant differences ( p > 0.05) from G220 to G280 ( Table S2 ).
As shown in Figure 2 C,D, both the tested strains showed an increasing trend in inner cell membrane permeability (ICMP) (1.11-fold and 1.13-fold), after being treated with Rm EE-F2 (1 × MIC) for 6 h ( p < 0.05).
The crude protein in gonad and male muscle, moisture in female muscle, and crude lipid in male muscle increased significantly from FW to SW and AW ( p < 0.05), whereas a decreasing trend was detected by crude protein in female muscle from FW to SW and AW ( p < 0.05).
The class-level difference was highly significant ( p < 0.05).