Table 2. Protein oxidation and lipid oxidation values in semi-dried restructured jerky prepared with loquat leaf extract (LE) and ascorbic acid (AA) during storage

Treatment	Storage (d)
	1	20	45	90		135	180
Sulfhydryl concentration (nmol/mg protein)
Control	48.27±0.13Fa	38.61±0.15Fb	33.80±0.09Fc	28.99±0.06Fd		24.33±0.04Fe	18.91±0.06Ff
AA	51.82±0.29Da	45.76±0.31Eb	43.84±0.06Dc	38.88±0.13Dd		32.52±0.21Ee	26.14±0.09Ef
LE 0.15	51.23±0.07Ea	46.76±0.35Db	39.41±0.12Ec	35.81±0.15Ed		33.08±0.09De	29.37±0.04Df
LE 0.15-AA	55.80±0.33Ca	51.49±0.24Cb	44.48±0.06Cc	39.82±0.13Cd		35.67±0.14Ce	32.08±0.02Cf
LE 0.3	56.79±0.03Ba	53.55±0.25Bb	46.73±0.20Bc	44.48±0.06Bd		39.73±0.10Be	35.67±0.14Bf
LE 0.3-AA	62.77±0.05Aa	60.45±0.30AB	56.08±0.38AC	53.68±0.14Ad		48.06±0.12Ae	44.51±0.34Af
TBARS (mg MDA/kg)
Control	0.36±0.00Ae	0.39±0.01Ad	0.41±0.01Ac	0.42±0.01Ab		0.42±0.01Ab	0.45±0.01Aa
AA	0.35±0.00Ce	0.36±0.00Bcd	0.40±0.00BCc	0.41±0.01Bb		0.40±0.00CDb	0.44±0.01Ba
LE 0.15	0.35±0.00Be	0.36±0.00Bd	0.40±0.00Bc	0.40±0.01BCc		0.41±0.00Bb	0.44±0.01BCa
LE 0.15-AA	0.35±0.00Ce	0.36±0.00BCd	0.39±0.01DC	0.40±0.01CDbC		0.40±0.00Db	0.43±0.01DEa
LE 0.3	0.35±0.00Ce	0.36±0.00Cd	0.39±0.00CDc	0.40±0.01DEc		0.41±0.01BCb	0.43±0.01CDa
LE 0.3-AA	0.35±0.00Cd	0.35±0.00Cd	0.39±0.00Cc	0.39±0.01Ec		0.40±0.01Db	0.43±0.01Ea
	Storage	LE	AA	Storage×LE	Storage×AA	LE×AA	Storage×LE×AA
Sulfhydryl concentration
p-value	***	***	***	***	***	***	***
TBARS
p-value	***	***	***	***	**	***	**

All values are mean±SE of three replicates.
Control, no antioxidant; AA, added 0.05% ascorbic acid; LE 0.15, added 0.15 loquat leaf extract; LE 0.15-AA, added 0.15% loquat leaf extract and 0.05% ascorbic acid; LE 0.3, added 0.3% loquat leaf extract; LE0.3-AA, added 0.3% loquat leaf extract and 0.05% ascorbic acid.
Means sharing different letters in the same column are significantly different.
Means sharing different letters in the same row are significantly different.
p<0.01
p<0.001.
TBARS, thiobarbituric acid-reactive substances; MDA, malondialdehyde.