Excerpts

A highly significant correlation ( p > 0.05) was observed among the various fatty acids studied, which enhances the statistical power of the tests.

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.

Specifically, biofilm reduction after phage + citric acid treatment was highly significant ( p < 0.05).

In contrast, the blend type had a highly significant impact on nearly all parameters, including AA (EtOH) (F = 78.08, p < 0.05), CFC (F = 75.97, p < 0.05), Hard (F = 438.21, p < 0.05), and L* (F = 1037.56, p < 0.05).

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.

Changes in Fat Content of Blue Round Scad Processed with Red Vinasse During Storage As can be seen from Table 2 , the fat content of blue round scad samples showed a decreasing trend during the whole storage process ( p < 0.05), and the fat content in samples from the experimental group (EG) of blue round scad processed with red vinasse was higher than that in samples from the control group (CG) of blue round scad not processed with red vinasse.

In the subsequent results and discussion, we use “marginally significant” when p < 0.05 and “significant” to describe results where p < 0.01.

There was no significant difference in the PT at the 5–15% addition level ( p < 0.05), but it showed an increasing trend at the 20–30% level ( p < 0.05).

Observing the pictures reveals that the turbidity of MP always maintains a decreasing trend, and with the enhancement of ultrasound, the degree of decline reached 48.5% ( p < 0.05).

The computed F-value, 43.01 for histamine removal and 37.22 for ANN loss, implied that the model is highly significant ( p < 0.05).

During the germination process, the total soluble sugar content in the germ exhibited a decreasing trend, whereas the content in the cotyledons remained relatively stable in the early stages of germination (up to the first 8 days) before a significant decrease ( p < 0.05) was observed on the 10th day.

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.

TPC showed highly significant differences among the five plum cultivars ( p < 0.05) ( Figure 4 a), and the values varied from 108.54 to 271.74 mg of GAE/100 g with an average of 197.00 mg of GAE/100 g.

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.

According to the ANOVA results shown in ( Table 3 ), the experimental results of the evaluation index of each model were determined to be highly significant ( 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.

Differently, at pH 6.00 and AP/RT conditions, we observed a clear trend with an increase ( p < 0.05) of both TML and HREF of 1–2 logs, while no noticeable changes were observed for TML and HREF under RF ( Figure 2 ).

Contrarily, highly significant ( p < 0.05) correlations were obtained between different parameters, a fact also suggested by their closeness on the graph, for example: protein and C12 (r = 0.807); fat and C4 (r = 0.852), C5 (r = 0.846), C54 (r = 0.840), and resilience (r = 0.859); WA and P (r = 0.822) and W (r = 0.833); stabilit

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).

At the 95% confidence interval, p < 0.01 indicates highly significant differences, p < 0.05 indicates significant differences, and p > 0.05 indicates insignificant differences. 3.

CSF mayonnaise (3.82–4.34), DSF mayonnaise (3.61–4.16), and EY mayonnaise (4.17–4.67) each exhibited an increasing trend in pH values as the amount of emulsifier increased ( p < 0.05).

Highly significant differences were observed in all formulas, according to Tukey ( p < 0.05).

The bulk density (BD) values for CB (0.45 ± 0.05 g/cm 3 ) showed a highly significant difference ( p < 0.05), while nearly identical values were reported for CV (0.35 ± 0.02 g/cm 3 ), CL (0.34 ± 0.01 g/cm 3 ), and CC (0.33 ± 0.02 g/cm 3 ).

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.

In the storage time range from 3 to 28 d, the retention rate of PC and microcapsules showed a decreasing trend, and microcapsules were more resistant to storage than single PC; there was a significant difference between them ( p < 0.05), such as when the storage time was extended to 28 d.