Table 2. Changes of free radical content, peroxide value and TBARS during multiple freeze-thaw cycles

Freeze-thaw cycles		Free radical content (×10¹⁴)	Peroxide value (meq/kg)	TBARS (mg/kg)
F	F₀	0.00±0.00^Aa	0.018±0.000^Aab	0.19±0.01^Aa
	F₅₀	16.95±1.48^Aa	0.020±0.001^ABa	0.19±0.03^Aa
	F₁₀₀	13.15±0.92^Aa	0.024±0.001^BCa	0.22±0.02^Aa
	F₁₅₀	26.75±1.63^Bb	0.028±0.002^Ca	0.33±0.01^Ba
C₁	F₀	0.00±0.00^Aa	0.015±0.002^Aab	0.38±0.01^Aa
	F₅₀	14.00±2.40^Ba	0.156±0.009^Cb	0.41±0.02^ABb
	F₁₀₀	16.70±0.14^Ba	0.117±0.003^BCb	0.47±0.03^BCb
	F₁₅₀	35.40±0.99^Cb	0.093±0.018^Ba	0.50±0.00^Cb
C₂	F₀	1.20±0.10^Aa	0.012±0.002^Aa	0.77±0.04^Ab
	F₅₀	17.05±1.63^Ba	0.291±0.011^Dc	0.84±0.03^Ac
	F₁₀₀	17.20±0.99^Ba	0.181±0.008^Cb	0.80±0.05^Ac
	F₁₅₀	36.10±0.99^Cb	0.079±0.004^Ba	0.84±0.03^Ac
C₃	F₀	3.61±0.26^Aa	0.013±0.001^Aa	0.94±0.02^Ab
	F₅₀	36.70±1.13^Db	0.315±0.020^Ccd	1.06±0.02^Bd
	F₁₀₀	20.00±0.42^Ca	0.312±0.016^Cc	1.11±0.01^BCd
	F₁₅₀	12.80±0.57^Ba	0.093±0.008^Ba	1.16±0.03^Cd
C₄	F₀	21.20±0.57^Ab	0.017±0.003^Aab	1.34±0.11^Ac
	F₅₀	41.85±1.34^Bb	0.356±0.032^Bde	1.37±0.01^Ae
	F₁₀₀	44.55±0.92^Bb	0.585±0.049^Cd	1.48±0.05^Ae
	F₁₅₀	50.65±0.64^Cc	0.051±0.056^Aa	1.49±0.01^Ae
C₅	F₀	56.85±2.19^Ac	0.019±0.002^Aab	1.79±0.05^Ad
	F₅₀	69.25±1.48^ABc	0.378±0.010^Cde	1.92±0.05^ABf
	F₁₀₀	86.20±4.24^Bc	0.582±0.008^Dd	1.92±0.01^ABf
	F₁₅₀	115.30±6.79^Cd	0.212±0.005^Bb	2.03±0.06^Bf
C₆	F₀	135.05±7.00^Bd	0.025±0.006^Ab	2.48±0.10^Ae
	F₅₀	145.00±4.24^Bd	0.417±0.011^Ce	2.67±0.03^ABg
	F₁₀₀	112.75±4.31^Ad	0.600±0.004^Dd	2.78±0.03^Bg
	F₁₅₀	141.55±5.02^Be	0.310±0.001^Bc	2.87±0.04^Bg

F represents surimi without freeze-thaw cycle, C₁–C₆ represent surimi with 1–6 freeze-thaw cycles respectively.
F₀, F₅₀, F₁₀₀, and F₁₅₀ represent surimi with 0 g/kg, 50 g/kg, 100 g/kg, and 150 g/kg of pork back fat respectively.
Means within pork back fat content with different superscript letters are significantly different (p<0.05).
Means within freeze-thaw cycles with different superscript letters are significantly different (p<0.05).
TBARS, thiobarbituric acid reactive substances.